Eggs Baked in Tomato with Fennel and Feta
Meals

Eggs Baked in Tomato with Fennel and Feta

by Platings and Pairings
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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 fennel bulb, trimmed, cored, and thinly sliced, plus fronds for garnish
  • 4 garlic cloves, peeled and minced
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 28-ounce can whole plum tomatoes with juices
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • Juice of 1 lemon
  • 6 Pete & Gerry's eggs
  • Chopped fresh parsley, for garnish
  • Grilled or toasted bread of your choice, for serving
Eggs Baked in Tomato with Fennel and Feta
  • Meals

Prep Time: 5-10 minutes

Cook Time: 30-40 minutes

Yield: 6 servings

Ingredients Directions
  • Meals

Prep Time: 5-10 minutes

Cook Time: 30-40 minutes

Yield: 6 servings

Ingredients Directions

instacart logo ORDER NOW
Find in a store near you

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 fennel bulb, trimmed, cored, and thinly sliced, plus fronds for garnish
  • 4 garlic cloves, peeled and minced
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1 28-ounce can whole plum tomatoes with juices
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • Juice of 1 lemon
  • 6 Pete & Gerry's eggs
  • Chopped fresh parsley, for garnish
  • Grilled or toasted bread of your choice, for serving

These saucy eggs baked in tomato and fennel are a delicious spin on traditional shakshuka. Serve them with grilled bread for a delicious brunch dish that will make any morning feel special.

  1. Preheat oven to 375F. Heat olive oil in a large skillet over medium heat. Add onion and fennel. Cook, stirring occasionally until softened, about 10 minutes. Add garlic, cumin, and paprika, and cook 1-2 minutes or until fragrant.
  2. Add tomatoes and juices and season with salt and pepper. Bring up to a simmer while breaking tomatoes apart. Simmer until thickened, about 10 minutes. Stir in feta and lemon juice.
  3. Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes (yolks will still be slightly runny). Garnish with fennel fronds and chopped parsley. Serve warm with bread.

    Farm Team Tips

    Want to make things even easier? You can make the tomato mixture a couple days ahead of time. When you're ready to serve, heat it in the 375-degree oven for 15 minutes before adding the eggs on top and baking for an additional 10 minutes. It's a super easy way to have a delicious and impressive breakfast dish on the table.

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