- 1/4 cup olive oil
- 2 large red onions
- 2 large orange peppers, chopped
- 1 pickled jalepeno pepper
- 4 cloves garlic
- 1 chipotle pepper packed in adobo
- 1 tablespoon sambal
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground ginger
- 1 can san marzano tomatoes
- 2 tablespoons dried tarragon
- 1/2 cup honey
- 4 cups fresh spinach
- 2 cup feta cheese
- 6 Eggs
- 2 bunches scallions
Add 1/4 cup olive oil to a large saucepan set over medium heat.
Roughly chop onions and add to the saucepan. Cook over medium heat for 10 minutes, or until translucent,
Roughly chop orange pepper & jalepeno pepper, and add to the saucepan. Cook until softened, about 5 more minutes.
Chop and add garlic.
Chop and add chipotle.
Add cumin, paprika & ginger, and cook 1-2 minutes until fragrant.
Squeeze tomatoes into the pot.
Add the tarragon and honey. Cook for 20 minutes, lowering the heat to a low simmer as sauce begins to bubble.
Roughly chop spinach and add to the pot.
Lower heat to a simmer and readjust seasoning to taste.
Chop scallions and set aside.
Evenly distribute feta in the bottoms of 6 individual casserole dishes. Pour about 1/2 cup of sauce on top.
Place 1 egg on each casserole dish and place under the broiler for 5 minutes.
Top with more feta and chopped scallions.
Credit: Jodi Taffel