• 1/ 4 cup olive oil
• 1 red onion, diced
• 3 red peppers, seeded and diced
• 8 garlic cloves, sliced
• 2 (28 ounce) cans Tuttorosso Peeled Plum Tomatoes Italian Style in Puree with Sweet Basil
• 1 1/ 2 tablespoons za'atar
• 1 tablespoon ground cumin
• 2 tablespoons smoked paprika
• 2 teaspoons urfa chili flakes, or red pepper flakes
• 4 cups root vegetables, diced (carrots, turnips, kohlrabi, etc)
• Kosher salt and freshly ground black pepper, to taste
• 10 eggs

Method

• Step 1

  Heat olive oil in a large ovenproof skillet over medium heat. Add onions, peppers and garlic and sauté until softened, about 8 minutes. Add tomatoes and spices and cook for 30 minutes.

• Step 2

  Add root vegetables and season to taste with salt and pepper. Cook until tender, about 15 minutes. Meanwhile, preheat the oven to 350˚F.

• Step 3

  Make 10 wells in the tomato mixture and crack an egg into each one. Bake until eggs are cooked to your liking, about 8 minutes for a runny yolk.