Originally a North African dish, this is a recipe our Generation Health program assistant, Paneet, tried making for the first time during isolation. It’s great for a leisurely weekend breakfast or even a dinner, served with crusty bread and salad or steamed green beans. It can also be adapted to your taste by adding fresh or roasted red pepper or eggplant, different herbs like parsley or cilantro and even spice like hot chili flakes.

Serves 4

2 Tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

1 large (798 mL) can peeled tomatoes

1 tsp paprika

½ tsp salt

¼ tsp ground black pepper

8 eggs

½ cup feta, cubed or crumbled

1 bunch basil

Preheat oven to 375F. In a large, oven-proof skillet, heat oil on the stovetop over medium low heat. Add the onion and saute for 5 minutes until softened. Add garlic and saute 1 minute then add the tomatoes, paprika, salt and pepper. Cook, stirring often and breaking up larger chunks of tomato to form a thick sauce, approximately 15 minutes. Create 8 wells (small indents) in the sauce and gently crack one egg into each one. Place in oven and bake for 5-7 minutes, until eggs are mostly set. Top with feta and bake another 3-5 minutes. Remove from oven and top with torn basil leaves. Serve 2 eggs in sauce to each person, with toast or crusty bread and veggies like salad or steamed green beans.

Recipe by Nicole Fetterly, RD