By Chef Joe Baker
The Texas Veggies recipe series features Texas grown vegetables and ingredients. This series is made possible by grant funding from the Texas Department of Agriculture.
- 4 T Texas Olive Ranch olive oil
- 2 bell peppers, chopped
- 1 large onion, chopped
- 7 large or 10 small tomatoes, chopped
- 5 garlic or 3 elephant garlic cloves, chopped
- 1 tsp. coriander
- 1 tsp. paprika
- 1 tsp. cumin
- 1 Tbsp. salt
- 2 tsp. black pepper
- 4-6 large pasture-raised eggs
- 1/4 cup chopped parsley to finish
- 1/4 cup chopped mint to finish
- Sourdough loaf
Chop the onion and mince the garlic. Set aside.
Cut tomatoes into quarters and remove the stem and firm part of the attached core. Cut the quarters into thirds, then dice into cubes. Set aside.
Slice the bell pepper in half, peel out the core and seeds. Chop using the same method as the tomatoes. Keep veggies separate and set aside.
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Chop the parsley and mint.
Heat 3 tablespoons olive oil to medium high heat in large sauté pan or cast iron skillet and the onions. Stirring often, cook until the onions are translucent.
Add the peppers and garlic. Stirring often, until everything softens and takes color, about 5 minutes.
Add the tomatoes and spices and ensure to mix well, gently smashing the tomatoes into the mixture. Cover the cooking vessel and reduce heat to a simmer for 15 minutes, stirring occasionally.
Uncover the dish and add more seasonings to taste if needed. Use a spoon to make four or six wells for the eggs. Crack the eggs into the wells, cover and cook until the egg whites set, about 8-15 minutes.
Remove the lid and finish with fresh herbs, fresh ground pepper and a salt to taste.
Serve with bread and enjoy!