1 tablespoon olive oil
1/2 medium yellow onion, sliced
1/2 jalapeno pepper, sliced, seeds removed for less spiciness if you'd like
1 clove garlic, minced
1/2 teaspoon hot paprika
1/2 teaspoon ground cumin
1 15-ounce can crushed or diced tomatoes and their juices
2 tablespoons Red Duck Spicy Ketchup
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper to taste
2 tablespoons fresh chopped parsley, for serving
Charred baguette or pita, for serving
Preheat oven to 375 degrees.
In a small cast-iron skillet, heat up the oil over medium heat until shimmering, then add onions and jalapeno pepper. Lower heat to medium-low and cook until very soft, 12-15 minutes. Add garlic, paprika, and cumin, and cook for 30 seconds more, until fragrant. Add tomatoes and Red Duck Spicy Ketchup and continue cooking until slightly thickened, 10 minutes or so.
Stir in feta cheese, remove pan from heat, and carefully crack the eggs onto the top of the mixture. Transfer to oven and bake until eggs are just set, 7-10 minutes. Yolks should still be runny. Sprinkle with freshly ground black pepper (you may not need salt, depending on how salty your feta is) as well as fresh parsley, and serve immediately with bread or pita for dipping.
Serves 2. Adapted from the New York Times.