Ingredients
3 large Eggland’s Best Classic Eggs
3 whole grain boules (bread bowls)
4 oz. crumbled feta
2 tsp. freshly chopped mint leaves
2 tbsp. freshly chopped parsley
1 tbsp. red wine vinegar
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/2 c. chopped roasted red peppers
1/2 sliced white onion
3 cloves garlic minced
2 1/2 tbsp. harissa
1 tbsp. tomato paste
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3/4 tsp. kosher salt
1 (28-oz.) can chopped tomatoes
Preparation
Step 1Preheat oven to 400º. Prep the bread bowls by cutting off the top round and removing the excess bread inside, leaving enough to support the bread bowl, set aside. Step 2In a small bowl mix together the feta cheese, mint, parsley, vinegar, and, pepper. Step 3In a medium saucepan heat olive oil over medium-high heat and add in red peppers, onions, garlic, harissa, tomato paste, ground coriander, cumin and, salt. Sauté for 8 minutes then stir in tomatoes and bring to a bubbling simmer. Reduce heat to medium and continue to cook for 10 more minutes. Scoop equal amounts of tomato sauce into each bread bowl.Step 4Make a little well into the tomato sauce and crack one egg into each bread bowl. Place on a sheet tray and bake in the oven for 20 min until egg is set, adjust cooking time for a firmer or runnier yolk. Step 5Remove from oven, spoon feta cheese mixture onto each bread bowl, and garnish with fresh pepper.
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