Ingredients
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1 shallot
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2 (4 oz) jars diced pimientos
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1 tbsp minced garlic
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1 (15 oz) can crushed tomatoes
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1/4 tsp red pepper flakes
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4 large eggs
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1/2 loaf ciabatta bread
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1 cup cilantro
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1/4 cup crumbled feta
Steps
1
Peel and finely chop the shallot and drain the pimientos. In a large nonstick skillet, heat the oil on medium-high. Add shallot and garlic and cook 1-2 min., until golden, stirring.
2
Add the crushed tomatoes, pimientos, and red pepper flakes. Season with salt. Heat to a simmer. Reduce heat to medium-low.
3
Using a spoon, make 4 wells in the sauce. Crack one egg into each well. Cover the skillet and cook 6 min., until egg whites have set. Season eggs with salt and pepper. Remove from heat.
4
Meanwhile, slice the bread and chop the cilantro. Garnish eggs with cilantro and feta. Serve with bread.
