A Dancer's Plate
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Time: 1:10 m (20 m prep, 50 m cook)
(Ingredients and measurements subject to availability)
- 2 T. extra virgin olive oil*
- 1 large onion, vertically sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 T. tomato paste
- 2 tsp. cumin
- 1 T. sweet paprika
- 1/2 tsp. red pepper flakes (or to taste)
- 1-28 oz. can crushed tomatoes
- 1 tsp. sea salt*
- 6 eggs
- 1/3 C. crumbled feta
- 3 T. parsley, chopped
- Sourdough bread for serving
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil*
- 2½ teaspoons minced garlic
- salt and pepper* to taste
- 2 teaspoons all-purpose unbleached flour
- 1 cup whole milk
- ⅔ cups spinach, roughly chopped
- ½ cup shredded parmesan cheese (plus extra for topping)
Extra virgin olive oil; olive oil
Salt and pepper
- Preheat oven to 375 degrees.
- In a large cast-iron skillet, heat olive oil to medium. Add onion and bell pepper. Sauté for 10-15 minutes or until they start to brown and caramelize. (Don't rush this, the flavors will really develop during this time, and it will smell AMAZING by the way)
- Add the garlic and sauté for another minute. Then, add the tomato paste and spices.
- Combine well and cook for 2-3 minutes more. Add the crushed tomatoes and salt. Let simmer 10-15 minutes. You can add more salt or spices here, depending on your preference.
- To cook the eggs, make 6 wells in the skillet with the back of a spoon.
- Crack the eggs into the individual wells and carefully spoon a bit of sauce over the whites of each egg. Top with crumbled feta.
- Carefully transfer the skillet to the oven and bake for 5-8 minutes until the whites are set, but the yolks are still runny.
- Top with parsley and a little more crumbled feta, and serve with a warm slice of sourdough bread. Enjoy!
- Cook orzo according to package directions. Drain and set aside.
- Heat olive oil in a medium-sized pot over medium heat. Add garlic, salt and pepper and saute for 1 minute until garlic is fragrant
- Add flour to form and stir for one minute. Add about ¼ cup of the milk to the pot and whisk to work out any lumps. When lumps are gone, add the remaining milk and whisk to combine. Bring to a simmer and cook for about 8 minutes or until sauce is thickened.
- Add chopped spinach to sauce. Cook an additional 2 minutes or so until spinach is soft and dark. Remove sauce from heat and stir in parmesan cheese. When cheese has melted, add orzo and stir to combine. Serve with extra parmesan cheese and serve immediately and enjoy!