A North African dish that reminds me of a pizza without the crust. You make a tomato sauce, add cheese and finally eggs, then bake.
What You Need
- 2 Onions chopped, I used yellow ones
- 1 Clove garlic, sliced
- 18 oz can of Diced Tomatoes
- Five or Six eggs, determines servings
- Shredded cheese of your choice
Add oil to a pan and sautee the onions until they soften. Add your thinly sliced garlic. Once you can smell the garlic, add spices:
I use paprika, cumin, garlic salt and cayenne pepper. You can even add jalepeño. Stir it all in and let the flavor to develop.
Drain your tomatoes and pour into the spicy onion mix. Cook your sauce 20 min or so, and stir frequently. It’s done when you can make an indentation with the back of your spoon.
Add any spices or seasonings to perfect your sauce. Cover with a generous portion of cheese. Traditionally you would use feta but I don’t have feta, do you? We love gruyere, or monterey jack can work.
Make pits in your sauce with the back of a soup ladel. Drop eggs in your divots, sprinkle with salt and pepper and stick it in the oven.
Bake at 375° F for 10 minutes, less for convection. It will keep cooking after you pull it out of the oven so you may want to do it sooner.
You’re done! I serve pizza-like slices on a plate but you want the yolk to incorporate into the dish so a bowl might we worth a try.
I hope you’re enjoying these recipes as much as we do! It is a pleasure to serve this to Renee like she is a Queen. This dish will make you feel like royalty.