It’s surprising what running low on money can do for your culinary creativity. Over the weekend, I felt like a contestant on ‘Chopped,’ as I stared in my pantry with hungry eyes and a lighter-than-usual wallet. It was Saturday morning, I had just finished a short, hot, humid run, and I was craving something savory and satisfying. Cereal or scrambled eggs wasn’t going to cut it. The result was something I’ve never made before yet something I’ll definitely be making in the future. I don’t know if there is a name for it, but here’s what the finished product looked like:
Here’s how I made it:
Tomato sauce (I used Hunt’s)
1 can of beans (I used kidney, but you could use chickpeas/black beans/etc.)
Spices — I used salt, pepper, cumin, oregano, garlic powder, onion powder, crushed red pepper and Sriracha
Whole wheat pita bread for dipping (optional)
Preheat oven to 475 degrees Fahrenheit.
Heat tomato sauce on medium heat, add beans, spices of choice, a drizzle of oil oil, and stir. The amount of thickness depends on your preference–add more tomato sauce for a thinner consistency, less for thicker consistency.
Let simmer, stirring occasionally, for 3-5 minutes.
Turn heat to medium-low, then crack four eggs, one at a time, into the pan. Try to space the eggs out as evenly as possible. Let cook on stove for 2-3 minutes.
Sprinkle feta cheese on top, then transfer pan to oven. Let cook for 5-8 minutes for slightly runny yolks, or 8-10 minutes for firm yolks.
When eggs are cooked to your desired temperature, sprinkle a little more oregano on top, and drizzle on a little more olive oil.
Serve with toasted bread of choice for dipping.
This served 2 for me, but it depends on how good of an appetite you have 😉