Popular in Middle Eastern and Asian dishes, turmeric, or Indian saffron, is known for its golden colour and pungent flavour. An important ingredient in curry mixes, it is also used in chutney, mustard pickles, and various meat and vegetable dishes.
There are many documented health benefits associated with turmeric. These include, but are not limited to being a powerful anti-inflammatory, being an antioxidant, improving brain function and lowering risk of brain diseases.
Ground turmeric should be stored in a dark, cool cabinet or spice rack, and fresh turmeric should be stored in an airtight container and refrigerated.
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
Sprinkle with cilantro and serve with hot sauce.
Taken from The New York Times
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