2 pounds (1kg) ripe Ontario hothouse tomatoes, cored and diced
2 tablespoons tomato paste
2 teaspoons Ontario honey
1 teaspoon Ontario apple cider vinegar
1 cup Ontario sheeps milk feta cheese, cut into bite-sized cubes
6 Ontario eggs
Optional: garnish with fresh parsley to keep things traditional, or do as we do in my house… lots of fresh cilantro!
1
In a wide skillet or cast iron pan, heat the oil over medium high heat.
2
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.
3
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.
4
Turn off the heat and press the cubes of feta into the tomato sauce.
5
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 break the yolks.
6
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. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!
2 pounds (1kg) ripe Ontario hothouse tomatoes, cored and diced
2 tablespoons tomato paste
2 teaspoons Ontario honey
1 teaspoon Ontario apple cider vinegar
1 cup Ontario sheeps milk feta cheese, cut into bite-sized cubes
6 Ontario eggs
Optional: garnish with fresh parsley to keep things traditional, or do as we do in my house… lots of fresh cilantro!
Directions
1
In a wide skillet or cast iron pan, heat the oil over medium high heat.
2
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.
3
Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.
4
Turn off the heat and press the cubes of feta into the tomato sauce.
5
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 break the yolks.
6
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. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!
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