Arrow Created with Sketch. Back to The Recipes Eggs Baked in Tomato with Fennel and Feta Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 8 Ratings PRINT Page 1 Created with Sketch. Prep Time 5-10 minutes Cook Time 30-40 minutes Serving Yield 6 servings These Eggs Baked in Tomatoes with Fennel & Feta are a delicious spin on traditional shakshuka. Serve it with grilled bread for a delicious brunch dish that’s perfect for the holidays. By: Platings and Pairings Ingredients 2 tablespoons olive oil 1 large onion, halved and thinly sliced 1 fennel bulb, trimmed, cored, and thinly sliced, plus fronds for garnish 4 garlic cloves, peeled and minced 1 tablespoon cumin 1 teaspoon paprika 1 28-ounce can whole plum tomatoes with juices 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 5 ounces feta cheese, crumbled (about 1 1/4 cups) Juice of 1 lemon 6 Pete and Gerry’s Organic Eggs Chopped fresh parsley, for garnish Grilled or toasted bread of your choice, for serving Directions Step 1 Preheat oven to 375F. Heat olive oil in a large skillet over medium heat. Add onion and fennel. Cook, stirring occasionally until softened, about 10 minutes. Add garlic, cumin, and paprika, and cook 1-2 minutes or until fragrant. Step 2 Add tomatoes and juices and season with salt and pepper. Bring up to a simmer while breaking tomatoes apart. Simmer until thickened, about 10 minutes. Stir in feta and lemon juice. Step 3 Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes (yolks will still be slightly runny). Garnish with fennel fronds and chopped parsley. Serve warm with bread. Note: Want to make things even easier? You can make the tomato mixture a couple days ahead of time. When you’re ready to serve, heat it in the 375-degree oven for 15 minutes before adding the eggs on top and baking for an additional 10 minutes. It’s a super easy way to have a delicious and impressive breakfast dish on the table. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Elizabeth Donnelly June 30, 2019 I think your yolks break too easily when flipping for an over easy'' But yours & country hen in mass. r the best! Reply Page 1 Created with Sketch. 1 Reply [email protected] July 01, 2019 Hello Elizabeth. We're so glad you reached out to us. We're sorry to hear that the eggs seem to break easily when flipping over. Sometimes as hens age, the composition of their eggs changes and becomes more watery. This may account for some of the breakage. We'd be glad to check into this if you would be able to send us an email to: [email protected] Thanks for reaching out! Reply Page 1 Created with Sketch. Frances Andree Jean Cruz November 18, 2018 nice recipe, too rich for me. is it save to eat egg yolks uncooked. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 19, 2018 This is definitely a pretty rich dish, but you can always eliminate the cheese and bread for a lighter meal if you'd like, Frances. We can't recommend that you eat the yolks raw, but as long as you allow the whites to fully cook in the oven for 7-10 minutes (see step 3), you can definitely leave the yolks a bit runny. We hope this helps! Reply Page 1 Created with Sketch.