Saw a dish in Food & Wine that inspired our dinner tonight. Easy and can be made BLD (breakfast, lunch, or dinner)
1 can diced tomatoes in their juices
1 small diced onion
2 jalapeños diced or 1 can green chilies
2 tbs minced garlic
1/4 cup EVOO
4 celery sticks diced
1 can garbanzo beans
1/2 container crumbled feta
2 tbs paprika
2 tbs ground cumin
Salt n Pepper to taste
•Get out a large oven safe skillet
•Sauté onion, celery, garlic, and chillies or jalapeño until the onions become translucent
•Add tomatoes, beans, paprika, and cumin. Let reduce and season with salt n pepper
•Turn skillet heat off
•Add feta cheese on top and then crack the eggs around the border
•Place skillet in the oven for 5-8 min. You want the egg yolk to still be a little runny.
Serve with a simple salad, some steamed cauliflower, or pita bread.
That’s it! So yummy!