• 11 cup Dierbergs Fresh Cut Chopped Onions
• 1 cup Dierbergs Fresh Cut Chopped red bell pepper
• 2 tablespoons Dierbergs olive oil
• Coarse salt and freshly ground black pepper
• 2 pounds diced Homegrown Tomatoes
• 2 tablespoons Dierbergs tomato paste
• 1 tablespoon horseradish
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 8 large Dierbergs eggs
• Freshly ground black pepper
• 1 carton (4 ounces) Dierbergs crumbled feta cheese

Place onion and bell pepper on foil-lined 17 x 11-inch jellyroll pan. Drizzle olive oil over vegetables; season with salt and pepper. Spread vegetables in even layer.

 

Bake in 375°F. oven until tender, about 20 to 25 minutes.

 

In large bowl, stir together tomatoes, tomato paste, horseradish, garlic, cumin, and turmeric. Pour over vegetables in pan; stir until well mixed. Spread mixture in even layer. Bake until sauce is slightly thickened, about 15 minutes.

 

Using back of spoon, make 8 shallow indentations in sauce. Crack one egg into each indentation. Bake until whites are set or to desired doneness, about 5 to 10 minutes.

 

Season with pepper. Sprinkle feta over top. Serve with toasted bread.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 375
Cholesterol: N/A
Fat: 21 g
Sodium: 890 mg
Carbohydrates: 21 g
Protein: 25 g
Fiber:
Saturated Fat: N/A