This healthy dish is a crowd-pleaser any time of year. It’s also gluten-free and can be modified based on whatever veggies are on hand. Omit the feta cheese for a diary-free option. 

Yield: 4 to 6 servings

2 Tbsp olive oil
1 cup diced yellow onion
1 Serrano or jalapeño pepper, seeded and minced
1 cup diced yellow bell pepper
1 cup diced green zucchini
1 cup diced yellow summer squash
2 large garlic cloves, minced (1 heaping Tbsp)
1 tsp ground cumin
½ tsp turmeric
1 tsp sweet paprika
26-28 oz diced tomatoes
2 Tbsp tomato paste
2 tsp honey
1 tsp cider vinegar
1 cup corn, frozen, fresh or canned
½ tsp kosher salt
Freshly ground pepper
¾ cup crumbled feta cheese
4 large eggs
Chopped parsley, for garnish (optional)
Za’atar, for garnish (optional)

Heat olive oil over medium-high heat in a large skillet (straight-sided skillet is preferable). Add onions; sauté 2 minutes. Add Serrano pepper and bell peppers; sauté 4 minutes. Add zucchini and summer squash; sauté 5 minutes. Add garlic, cumin, turmeric and paprika; stir until fragrant, about 1 minute.

Reduce heat to medium and add diced tomatoes, tomato paste, honey, cider vinegar and corn; stir in salt and pepper. Simmer for about 10-12 minutes until the sauce has thickened and reduced.

Turn off the heat and press the crumbled feta into the tomato sauce. With the back of a spoon, make 4 indentations in the sauce. Crack eggs one at a time into a small bowl and pour into each of the 4 indentations. Carefully drag a spatula gently through the egg whites, being sure not to disturb the yolks. Simmer over low heat for about 5 minutes, gently stirring the sauce and basting the eggs with the sauce. Cover and cook another 3 to 5 minutes for runny eggs. Cook longer for well-done eggs.

Serve with a sprinkling of parsley and za’atar, if desired.

Recipe courtesy of Jessica Levinson.

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