Baked Eggs with Tomato and Feta
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 can (28 oz./875 g) whole plum tomatoes
- 2 Tbs. whole-grain mustard
- 1 tsp. red pepper flakes
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- Kosher salt and freshly ground pepper
- 8 eggs
- 1/4 cup (1 1/2 oz./45 g) crumbled feta cheese
- 2 Tbs. chopped fresh flat-leaf parsley or oregano
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