An Egg-ceptional Food

Baked Eggs With Roasted Vegetables, Tomato Sauce, and Garbanzo Beans
I have a fondness for eggs . . . and not just because my sweetie and I have taken to raising chickens. This miracle food is the unsung hero of a number of beloved desserts, the heart of any good brunch menu, and simply darn tasty. This is a wonderfully simple and quick vegetarian dish with a spicy kick and plenty of delicious veggies. It's protein-packed and filling without being overly heavy. Awesome served with slices of flat bread or chips, you're going to love this for breakfast, lunch, or dinner.

Ingredients
- 2 c. mixed roasted vegetables (for this recipe I used a mixture of red pepper, onion, and eggplant, left over from my Grilled Lamb Burgers with Roasted Veggies and Flat Bread)
- 1 28 oz. can diced tomatoes in their juices
- 1 14.5 oz. can garbanzo beans, drained and rinsed
- salt and pepper
- 1 Tbsp. olive oil
- 1 Tbsp. curry powder
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 2 tsp. smoked paprika
- 1 Tbsp. cooking sherry
- 3 cloves minced garlic
- 1 jalapeño pepper, seeded and diced
- 4-6 large high-quality eggs
- prepared tzatziki sauce
- crumbled feta cheese
- minced fresh Italian parsley
- flat bread, pita chips, tortilla chips, or potato chips for serving

Preheat oven to 350˚F. Heat olive oil in a large, heavy, oven-proof skillet over medium. Add minced garlic and jalapeño pepper and cook, stirring frequently for 1-2 minutes until the pepper begins to soften and the garlic becomes fragrant. Add cooking sherry and continue to stir until most of the liquid has cooked off, about 3 minutes.

Add tomatoes, beans, roasted veggies, paprika, cumin, curry, pepper flakes, and garlic powder to skillet. Sprinkle with salt and pepper and stir to combine ingredients. Bring to a boil over high heat, then reduce the head to medium low and simmer for about 15 minutes, until the tomatoes have softened and the mixture has thickened. 

Sprinkle crumbed feta cheese over the mixture with a couple of tablespoons of minced fresh parsley. With a wooden spoon, make wells, evenly spaced apart, in the tomato mixture and  crack an egg into each well. Take care not to crack the yolks. Sprinkle each egg with a little salt and pepper and transfer the skillet into the hot oven. 

Allow skillet to bake in oven long enough for the whites of the eggs to set, but the yolks should still be a bit runny. This will take about 8-12 minutes. 


Remove skillet from oven and sprinkle mixture with additional fresh Italian parsley. Divide up contents of skillet (1-2 eggs per person) and serve with a dollop of tzatziki sauce and chips or flat bread for dipping.