• TESTED til PERFECT •
Cheers to Summer! p. 96
TOMATO AND FETA BAKED EGGS Q V O
Active 20 min. | Total 25 min.
2 pints grape tomatoes, halved if large
2 Tbsp olive oil, divided
½ tsp smoked paprika
Kosher salt and pepper
¾ tsp coriander seeds
¾ tsp cumin seeds
6 oz feta cheese, crumbled
8 large eggs
⅓ cup basil leaves, roughly chopped
1 Tbsp fresh lemon juice
1 5-oz pkg. mixed greens
4 slices country bread, toasted
1. Heat oven to 450°F. On rimmed baking sheet, toss tomatoes with 1 Tbsp oil, smoked paprika and ½ tsp each salt and pepper. Roast until tomatoes start to release liquid and break down, 8 min.
2. Meanwhile, using mortar and pestle, crush coriander and cumin seeds until coarsely ground.
3. When tomatoes are ready, sprinkle evenly with feta. Using back of spoon, create 8 wells (1 for each egg) in tomatoes, then sprinkle with ground coriander and cumin seeds. Bake until cheese is slightly melted, 2 to 3 min. Crack 1 egg into each well and bake until egg whites are just set, 3 to 5 min. more. Sprinkle with basil.
4. Meanwhile, in large bowl, whisk lemon juice with remaining Tbsp oil. Add greens and ¼ tsp each salt and pepper and toss to coat. Serve alongside baked eggs with toast.
SERVES 4 About 452 cal, 27 g fat (10.5 g sat), 410 mg chol, 1,117 mg sodium, 38 g carb, 4 g fiber, 6 g sugar (1.5 g added sugar), 24 g pro
CRAB ROLLS Q O
Active 25 min. | Total
