Ingredients
2
red bell peppers, chopped
3
tbsp extra-virgin olive oil
2
(14- to 15-oz) cans diced tomatoes, including juice
3
oz crumbled feta (3/4 cup)
Directions
1.
Put oven rack in middle position and preheat oven to 450°F.
2.
Cook onion and bell peppers in oil in a 12-inch heavy skillet, covered, over moderately high heat, stirring occasionally, until softened, 7 to 8 minutes. Add paprika and garlic and cook, stirring, 1 minute. Add tomatoes with juice and cook, uncovered, until vegetables are tender, 5 to 9 minutes.
3.
Warm eggs (still in shell) in a bowl of hot water 5 minutes, then drain.
4.
Transfer vegetables to a 3-quart shallow baking or gratin dish and make 8 indentations in mixture with back of a large spoon. Crack an egg into each indentation and season with salt and pepper. Bake until egg whites are set but yolks are still slightly runny, 8 to 10 minutes. Sprinkle with feta and serve immediately.
6.
The yolks in this recipe are not fully cooked. If salmonella is a problem in your area, bake until yolks are completely set.
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