1-2 tbsps EVOO
2 medium onions, 1 chopped to medium dice, the other thinly sliced
1/2 a fresh red bell pepper or 1 fire roasted one from a jar, chopped medium dice
5 cloves of garlic, minced
6 sprigs of fresh thyme, leaves picked and chopped
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 tsp paprika
1 tsp kosher salt
1/2 tsp ground black pepper
1 28 oz can of plum tomatoes
1/4 cup sundried tomatoes
4 eggs
4-5 oz goat cheese
1/2 a bunch of parsley, chopped
Sourdough bread, toasted, for serving

1. Heat up 1-2 tablespoons of EVOO over medium heat in an oven proof pan. Caramelize your onions for 30 minutes.
2. If using fresh pepper, add them in after 30 minutes with the onions, and continue sauteeing and caramelizing for another 20-30 minutes. If using peppers from a jar, add them at the same time as the sundried tomatoes.
3. Turn the heat down to low and add in the minced garlic and a pinch of salt. Saute the garlic just until you can start to smell it – probably about 1-2 minutes.
4. Add the thyme along with all the other spices, tossing to combine. Let the flavors infuse together for about 5 minutes.
5. Add the can of tomatoes along with the sundried tomatoes. Crush the tomatoes with the butt of your spatula into bite sized pieces.
6. Turn the heat back to medium and let the sauce simmer for about 10-15 minutes, stirring occasionally.
7. Preheat the oven to 375F.
8. Once the sauce has simmered for 10-15 minutes, create a divot in one section of the sauce. Crack a single egg into a small bowl, and then pour the egg into the divot. Repeat the process for all 4 eggs.
9. Place the entire pan in the oven and let the eggs cook for about 7-9 minutes, or until the eggs are cooked the way you like them.
10. Remove from the oven and sprinkle with generous amounts of goat cheese and parsley.
11. Serve with toast.

Serves 4.

Enjoy!

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