Spicy Tomato-Braised Eggs with Artichokes and Cabbage

Yellow onion, garlic and red pepper flakes, braised. 30 min, serves 2.

⏱ 30 min · easy · 🍽 serves 2

Ingredients

• 2 tbsp olive oil, plus more to finish
• 1/2 small yellow onion, diced
• 3 cloves garlic, thinly sliced
• 3 cups shredded green cabbage (about 1/4 head)
• 1 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1 (14oz) can crushed tomatoes
• 1 (14oz) can artichoke hearts, drained and quartered
• 1/2 cup water or vegetable broth
• 4 large eggs
• 1/4 cup crumbled feta
• 2 tbsp chopped flat-leaf parsley
• Salt and black pepper
• Crusty bread or toasted pita, to serve

Steps

1. Heat 2 tbsp olive oil in a wide 10-12 inch skillet over medium heat. Add the onion and cook 3-4 minutes until soft.
2. Stir in garlic, chili flakes, and smoked paprika, cook 30 seconds until fragrant.
3. Add the cabbage and toss to coat in the oil and spices. Cook 4-5 minutes, stirring occasionally, until wilted and starting to catch a little color at the edges.
4. Pour in the crushed tomatoes, artichokes, and water. Season with salt and pepper, bring to a simmer, and cook 8-10 minutes until the cabbage is tender and the sauce has thickened slightly.
5. Make 4 shallow wells in the sauce and crack an egg into each. Cover the skillet and cook 5-7 minutes over medium-low heat, checking at 5 minutes, until whites are set and yolks are still soft.
6. Scatter feta and parsley over the top, drizzle with a little more olive oil, and bring the skillet straight to the table with bread for scooping. Brian can spoon extra chili flakes onto his half if he wants more heat, leave Judy's plainer.