Circle B Kitchen
From the San Francisco Chronicle
To make this so much easier, I just put the tomatoes, shallots, sun-dried tomatoes and bell peppers in the food processor and pulsed a few times until things were nicely chopped. Then just toss that in the pan with the olive oil and add the seasonings. SO much easier. Also, 12 minutes was way too long to cook the eggs. Mine were ready in 5, so keep an eye on them
Makes 2 servings
This tomato "sauce" is so good that I would even double the amount here for 4 eggs. Be sure to serve this with some really good bread for scooping up that sauce.
1 tablespoon butter
1 tablespoon fruity olive oil
1/4 cup minced shallots
1/4 cup minced bell peppers (any color OK; a mix is good)
1 tablespoon finely minced sun-dried tomatoes
1 cup diced fresh or canned tomatoes
1 teaspoon finely ground coriander seeds
1/2 teaspoon smoked paprika
1 heaping teaspoon tomato paste
4 large eggs
Sea salt, freshly ground black peppercorns
Instructions: Preheat the oven to 375°.
Heat the butter and oil in a large, oven-safe skillet (well-seasoned cast iron is ideal) over medium heat. Add the shallots, bell peppers, coriander, smoked paprika and dried tomato, and cook, stirring, about 5 minutes, until soft.
Add the tomatoes and tomato paste, stir well, and cook another few minutes, until the tomatoes have reduced a bit.
Spread out the mixture evenly along the bottom of the pan, carefully crack in the eggs, and place in the oven. Bake about 12 minutes, or until the yolks are barely set. They should be a tad runny - you can judge that by jiggling the pan. Dust with salt and pepper, divide into 2 portions (2 eggs each), and serve on warmed plates.