This is a mash-up of a couple recipes we have enjoyed and an embellishment that uses up some fresh-off-the-vine tomatoes and an abundance of cilantro. It has a bit of spice-zing to it as well as smooth creaminess.
For this you’ll need x4 eggs, x6 plum tomatoes (seeds removed and chopped well), 1/2 onion (chopped), 1 can white beans (drained and rinsed), 3-4 Tbsp heavy cream, 1 Tbsp lemon juice, 1 tsp cumin, 1 tsp paprika, 1/4 cup fresh cilantro (chopped), 1/4 cup feta cheese crumbles, 2 Tbs olive oil, 1 Tbsp unsalted butter, salt, pepper.
Preheat the oven to 375.
Place the olive oil and butter into a large skillet and heat over medium heat until the butter is melted. Add onions and cook until just beginning to be transparent – 3-5 mins.
Add chopped tomatoes, cumin, paprika, salt and pepper and stir well over medium heat until tomatoes are starting to break up – about 5-8 mins.
Add beans, lemon juice, cream and most of the cilantro (save a little chopped cilantro to sprinkle over the top at the end) and stir together well. Allow to cook down until slightly reduced, about 8-10 mins.
Turn off the heat under the skillet and make four “clearings” in the mixture around the edges of the skillet and crack the eggs into these “holes.” Sprinkle the top with feta and remaining cilantro and place in the oven until eggs are just beginning to get firm – about 8 mins.
Serve with toast, butter and jam.