Camp Baked Eggs

For the Camp Baked Eggs

• 1 pint cherry tomatoes
• 1 ea. Red Bell Pepper, clean up and dice
• 2 Tbl. Good Olive Oil
• 1/2 small red onion, medium dice
• 2 Anaheim chiles or 1/2 jalapeño, stem, seeded, and chopped
• 4 cloves garlic, peel and crush
• 1 can crushed tomatoes, rinse with water
• 1/2 tsp. ground cumin
• 1/2 tsp. Smoked Paprika
• 1 tsp. Aleppo Chili Powder or Paprika
• Salt and Pepper, to taste
• 8 Farm Eggs

FOR GARNISH

• Handful crumbled Feta Cheese or Farmers Cheese
• 1 tbsp. chopped flat-leaf Parsley or Cilantro
• Warm flatbread, for serving

1. In a 12” Castiron or heavy bottomed pot on high heat brown merguez with half of the olive oil

2. Remove sausage to a cutting board and cut into large chunks reserve for later

3. Add remaining oil, cherry tomatoes and bell pepper cooking on high heat

4. When they have a good char reduce heat to medium

5. Add chopped chilies, onion and garlic cook until soft

6. Add canned tomatoes to pot with spices

7. Return Meguez sausage to pan and let simmer for 5-10 minutes on low

8. Add eggs using a small bowl crack an egg at a time using a spoon make a well in the sauce and slide egg in, salt and pepper eggs

9. Add dollops of farmers cheese between eggs

10. Pop pan into the oven and bake until the whites of the eggs are set

11. Pull out of the oven and sprinkle with fresh herbs

12. Serve with warmed flatbread