Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Baked Eggs with Tomatoes and Parmesan
Ingredients
- 3 Tbs. olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, thinly sliced
- 1 1/2 cups (9 oz./280 g) cherry tomatoes
- 2 Tbs. balsamic vinegar
- 2 tsp. red pepper flakes, plus more to taste
- Kosher salt and freshly ground pepper
- 1 can (28 oz./875 g) diced tomatoes
- 2 oz. (60 g) finely grated Parmesan cheese
- 5 eggs
- 1 vine-ripened tomato, thinly sliced
- Fresh oregano leaves for garnish
Instructions
Spicy Baked Eggs with Tomatoes and Parmesan serves 5 original recipe by Williams-Sonoma.
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