large Eggland’s Best Classic Eggs
whole grain boules (bread bowls)
For the herbed feta
freshly chopped mint leaves
freshly chopped parsley
red wine vinegar
Freshly ground black pepper
For the tomato sauce
extra-virgin olive oil
chopped roasted red peppers
sliced white onion
cloves garlic minced
2 1/2 tbsp.
(28-oz.) can chopped tomatoes
Preheat 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.
In a small bowl mix together the feta cheese, mint, parsley, vinegar, and, pepper.
In 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. Reduce heat to medium and continue to cook for 10 more minutes. Scoop equal amounts of tomato sauce into each bread bowl.
Make 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.
Remove from oven, spoon feta cheese mixture onto each bread bowl, and garnish with fresh pepper.