Recipe of the Week (Everyone Post Their Favorite!)

Reminds me of an oldddd recipe of mine that I still use, although I've tweaked it over the years. No need for baking.
Here's one of my versions:

Mex-I-Can Poached Eggs

Ingredients:
1 large onion, chopped
1 red bell pepper, chopped
1-2 jalapenos, diced (depending on how spicy you like things)
3 gloves garlic, minced
1 tbsp ground cumin, or less to taste
2 tsp ground coriander, or less to taste
1 28 oz can of diced tomatoes (most of the juice drained), or 2-3 large tomatoes diced with juices
1 cup of cooked, rinsed black beans (I use canned)
1 cup frozen corn
60 grams (2 servings) crumbled feta
2 cups baby spinach, chopped
1/2 cup fresh cilantro, chopped (or to taste)
4 large eggs

Spray the sauté pan with a little cooking spray, and on medium-high heat, add the onions, bell pepper and jalapeno peppers and stir often. Once they have softened, about 5 mins, add the garlic and sauté for another min. Add in the ground cumin and coriander and stir to coat, cook another 2 mins. Add the partially drained tomatoes and lower the heat to medium. Allow the mixture to simmer for 10 mins or so, until the tomatoes thicken. Add the black beans and corn to heat through, 2 mins. Add the feta, spinach and cilantro, and fold gently to combine. Create 4 small divets in the "stew" and fill each with one egg - use a ramekin to avoid breaking shells into the dish and try not to break any yolks! Cover tightly and let the eggs poach soft, until the whites are solid but the yolks are still runny, approximately 5-7 minutes. And then serve, with either a wrap, pita or just on it's own!

Sometimes I opt out of the beans and corn, add in other veg like broccoli slaw, green beans, or whatever else. Other times I add some shredded chicken. And often I leave the cheese out entirely. It's super easy and wonderfully comforting.

passata is smoth sieved tomatoes.