Eggs poached in spiced tomato-pepper sauce, garlic bread for scooping

$2.51/serving$2.63at the cheapest of your stores this week · 13 ingredients on sale

Ingredients

• egg4 ea
• roma tomato (chopped (or 1 can crushed))5 ea
• bell pepper1 ea
• yellow onion1 ea
• garlic5 cloves
• olive oil2 tbsp
• butter2 tbsp
• baguette1 ea
• paprika1½ tsp
• cumin1 tsp
• ground cayenne (optional)¼ tsp
• feta cheese60 g
• parsley (optional)a handful

Method

1Prep

• •Thinly slice the onion and pepper.
• •Mince the garlic.
• •Chop the tomatoes into 1/2 inch pieces and crumble the feta.

2Garlic bread

• •Meanwhile, heat the broiler.
• •Mash 2 cloves of the minced garlic into the softened butter with a pinch of salt.
• •Split the baguette lengthwise and spread the cut sides with the garlic butter.
• •Broil 2 to 3 minutes until golden and crisp, then cut into pieces.

3The sauce

• •Warm the olive oil in a wide pan with a lid over medium.
• •Soften the onion and pepper 8 minutes until sweet and floppy.
• •Add the remaining garlic, paprika and cumin (and the cayenne if desired) and cook 45 seconds until fragrant.
• •Add the tomatoes and season with salt.
• •Simmer 10 to 12 minutes until thick enough for a spoon to stand in.

4Poach the eggs

• •Make four wells in the sauce with a spoon.
• •Crack an egg into each well and season with salt.
• •Cover and cook 5 to 7 minutes on low until the whites set and the yolks still tremble.

5Plate

• •Garnish with the feta, adding parsley if desired.
• •Bring the pan to the table with the garlic bread and spoons.