When we have a lot of weekend guests staying at the house, a one-pot breakfast can make the morning really hum along. This is more for the late fall through the end of winter and mixes together herbs and vegetables for a hearty dish.
- 1/3 cup extra virgin olive oil
- 1 teaspoon red pepper flakes
- 2 teaspoons thyme leaves
- 2 cups Yukon gold potatoes, diced
- 1 cup red onion, chopped
- 1 cup red bell pepper, seeded and chopped
- 1 cup button mushrooms, wiped and sliced
- 3 garlic cloves, peeled and finely chopped
- 2 tablespoons anchovy paste
- 1 cup full bodied red wine
- 2 cans San Marzano tomatoes with the juices, hand crushed
- 8 basil leaves, sliced (more for topping)
- 5 ounces of baby spinach leaves
- 1/2 teaspoon fresh oregano, finely chopped
- 1/4 cup parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper to taste
- 1 cup feta cheese in brine, chopped into 1/4 in cubes
- 8 extra large eggs at room temperature
- Put a large skillet over high heat and add the pepper flakes and thyme until they begin to sizzle, then add the potatoes and cook for 5-7 minutes until browned. Lower the heat to medium high and add the onion, bell pepper, and mushrooms. Cook until the onions are translucent.
- Add the anchovy paste and garlic, and cook for two minutes. Add the wine and cook until evaporated, then add the tomatoes and juices, basil, oregano and salt and pepper to taste. Bring to a boil, then simmer for twenty minutes, stirring often. Stir in the parmesan and use the back of your spoon to create 8 divots in the tomato sauce. Crack 1 egg in each divot, then cover and cook for 3 minutes for a runny yoke. Remove and go to town with the feta and more basil. Drizzle olive oil and some sea salt.
- Serve with a toasted crusty bread.
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