Here is a very straightforward and filling egg dish that may be served for any meal of the day. Last night we had it for dinner with Persian barbari bread and a salad of pea shoots, watercress, and sliced radishes, followed by a heavily brandied macedoine of fruit. A vegetarian meal doesn’t always lead to satisfying groaning and a certain gravitational oneness with the upholstery, but this one certainly does.
1/4 C olive oil
3 jalapenoes, stemmed, seeded, and diced small
1 small yellow onion, diced small
5 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
2 400g cans of chopped tomatoes
Coarse sea salt (such as Maldon salt) to taste
200g feta, crumbled
2 T chopped parsley (flat or curly – as you like it)
Heat the olive oil in a large skillet over a medium flame. Cook the chilies and onions until they just begin to brown and soften a bit. Add the garlic, cumin, and paprika and continue to cook until the spices are fragrant and the garlic is soft.
Add the tomatoes and simmer for about ten minutes.
Crack the eggs into the sauce so that they are regularly spaced. Drop each from a slight height so that they dent into the sauce (but not so high that the yolks break). Cover the pan and continue to cook until the whites are set. This should be no more than a few minutes. Sprinkle the top with the feta and parsley and serve forth with bread.