Roasted Eggs with Okra

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the okra pieces with 2 tablespoons of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 12-15 minutes until the edges turn golden and crispy, shaking the pan halfway through.

   Tip: Don't overcrowd the baking sheet to ensure the okra crisps up properly rather than steaming.

2. 2

   While the okra roasts, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion for 4-5 minutes until softened and translucent.

3. 3

   Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.

4. 4

   Pour in the canned diced tomatoes with their juice, then add the cumin and paprika. Stir well to combine and let the sauce simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Tip: If the sauce seems too thin, continue simmering uncovered for another 2-3 minutes.

5. 5

   Create 8 small wells in the tomato sauce with the back of a spoon, spacing them evenly. Carefully crack one egg into each well, being gentle not to break the yolks.

   Tip: Keep the yolks intact for a more visually appealing presentation and better texture contrast.

6. 6

   Remove the crispy roasted okra from the oven and scatter it over the top of the sauce and eggs. Return the entire skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain slightly runny.

   Tip: For firmer yolks, leave in the oven for 2-3 minutes longer.

7. 7

   Remove the skillet from the oven and squeeze fresh lemon juice over the top. Garnish generously with chopped fresh cilantro.

8. 8

   Serve immediately while the eggs are warm and the okra is still crispy, spooning some of the tomato sauce onto each plate.