Preheat a dry cast iron pan over medium-high heat.
Add the onions, peppers, and cook, stirring, for 30 seconds.
Add olive oil, reduce the heat to medium, and cook the onions and peppers until they begin to turn golden and caramelized, 5 to 6 minutes.
Add the garlic to the pan and cook, stirring for 20 seconds.
Add all of the tomatoes at once, raise the temperature to high, and season generously with salt.
Crush 5 dried chilies directly into the pan, stir to combine and cook, stirring occasionally.
Generously add oil to prevent burning and cook until the tomatoes soften and a sauce forms, 15 to 20 minutes.
When the sauce thickens, gently crack eggs directly into the pan, and use a spoon to form shallow wells for the eggs.
Reduce the heat to medium-low and cook until the egg whites are opaque but the yolk is still runny, 4 to 5 minutes.
When the egg whites are almost cooked, add burrata on top of and garnish with za’atar leaves.
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|Serving Size: 1 Serving (761g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 267 (63%)|
|Amt Per Serving||% DV|
|Total Fat 29.7g||40 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 7.4mg||2 %|
|Sodium 221.2mg||8 %|
|Potassium 1579.4mg||42 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 26.3g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 422
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