EGGS IN SUSTAINABLE PURGATORY
RECIPE TYPE
Vegetarian
SERVES
4
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Ingredients
INGREDIENTS
1/3 cup Longo’s Extra Virgin Olive Oil
1/2 cup diced red onion
2 cups overripe Longo’s Cherry Tomatoes
1 cup Longo’s Essentials Vegetable Broth or sustainable broth (see opposite page)
1 wrinkly old yellow pepper, roasted, peeled and diced
1 tbsp chopped parsley
1 tsp salt
1 tsp Longo’s Crushed Chilies (optional)
1/2 tsp smoked paprika
4 Longo’s Enriched Coop Large Eggs
1/4 cup crumbled feta cheese
Directions
DIRECTIONS
Heat oil in large skillet over low heat. Cook onion for about 5 minutes or until softened. Stir in tomatoes and increase heat to high. Cook, stirring, for 5 minutes. Add broth and reduce heat to medium. Cover and simmer for 10 minutes or until tomatoes fall apart.
Uncover and stir in pepper, parsley, salt, chili flakes, if using, and smoked paprika. Simmer gently for 5 minutes.
Make a little indent in the sauce for the eggs. Crack an egg into small bowl and then slip it into the indent. Repeat with remaining eggs. Cover and cook for about 5 minutes or until eggs are to your desired doneness. Sprinkle with feta and serve immediately.
How to Roast Pepper: Place pepper under broiler until skin blisters and chars, making sure to turn the pepper to get all sides. Let cool slightly before peeling and removing seeds to dice.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 10g | Fibre 2g |
Fat 26g | Sugar 5g |
Carbs 10g | Sodium 790mg |
