Also, we sub different greens - collards, spinach (fresh or frozen), and kale all work well here.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, sliced
- 1 Anaheim chile pepper, stemmed, diced
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp chile powder
- 1 tsp caraway seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 quart of tomato puree, OR 1 quart of diced or crushed tomatoes
- 1 pint of chile-heavy salsa (no simple salsa need apply)
- 1 tbsp honey
- 1 tsp cider vinegar
- 1 cup greens kale, collards, or spinach), coarsely chopped
- 4 ounces feta cheese, crumbled
- 4 to 6 eggs
Steps
- In a wide skillet or heavy-bottomed pot, heat the olive oil over medium high heat. Add the onions and the garlic and cook for 5 minutes, until soft and wilted.
- Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly, to release their fragrance.
- Add the tomatoes, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. Stir in the chopped greens.
- Turn off the heat and press the cubes of feta into the tomato sauce.
- With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.
- Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time.
We get leftover sauce here - next day we add more puree or good chile-heavy salsa to boost it out. Either way serve it ladled into bowls with plenty of crusty bread or baguette slices available.
