Tomato-Fennel Breakfast Skillet with Za'atar Polenta Clouds

Ingredients

• olive oil2 tablespoons
• fennel bulb, diced1 medium
• cherry tomatoes2 cups
• garlic, minced2 cloves
• smoked paprika1/2 teaspoon
• instant polenta1 cup
• water3 cups
• crumbled feta1/2 cup
• za'atar2 teaspoons
• fresh basil or parsley, chopped1/4 cup
• salt and black pepperto taste
• egg4 large

Method

1. 1Heat the oil in a skillet and cook the fennel until it starts to soften.
2. 2Add the tomatoes, garlic, smoked paprika, salt, and pepper; cook until the tomatoes burst and form a saucy base.
3. 3In a small pot, whisk the polenta into the boiling water and cook until thick and creamy.
4. 4Stir feta and za'atar into the polenta, then spoon it in soft dollops over the tomato mixture.
5. 5Make four small wells in the skillet and crack in the eggs.
6. 6Cover and cook over low heat until the whites are set and the yolks are still tender.
7. 7Scatter with herbs and serve immediately.

Tips

• If you prefer firmer yolks, keep the skillet covered an extra minute or two.
• A splash of water in the skillet helps the tomatoes steam and release more sauce.

Nutrition