Olsson Recipes

Served by Cam at Easter 2017. Poached eggs. Use large cooking pot/dutch oven – works better than frying pan – deeper. Serves 4

INGREDIENTS

• ¼ C olive oil
• 3 jalapeño peppers (stemmed , seeded, finely chopped)
• 1 small onion chopped
• 5 cloves garlic
• 1 tsp cumin
• 1 TB paprika
• 1  28oz can whole pulled tomatoes ( San Marzano ). Empty contents into bowl and crush with hand, add ½ C water.
• 6 eggs
• ½ C feta (sheep milk)
• 1 TB chopped parsley
• Toasted whole wheat country bread or pitas.

DIRECTIONS

• Heat oil in pan over med-hi heat. Cook chilis & onions until soft & golden brown ~ 6 min. Add garlic & spices, stir 2 min.
• Add crushed tomatoes & water. Simmer until thickened about 15 min.
• Poach eggs: add eggs over sauce. Cover  and cook until yolks set ~ 5min. Use large spoon to baste egg whites with tomato mixture. Gently serve into bowls/plates, top with feta & parsley.