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Paul Caravelli of Knife and Tine

Chef demonstration
All seasons

Demonstrated at Green City Market on 3/4/2017

  • 32oz peeled Tomato Mountain Farms rosted tomatoes
  • 2 tbsp garlic, minced
  • 1 cup extra virgin olive oil
  • 1 tbsp curry powder 
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp allspice
  • 1 tsp saffron 
  • 1/2 cup fresh mint
  • 1/4 cup fresh dill
  • 1 cup feta cheese 
  • 10 whole eggs 
  • (to serve) Arugula and extra virgin olive oil
  1. In a large stockpot over medium heat, add oilive oil and garlic and sweat until garlic is light golden 
  2. Add the tomatoes and spices and simmer for 20 minutes, stirring occasionally 
  3. In a baking dish lay the sauce on the bottom, place the eggs gently into the sauce, evenly spaced. Sprinkle feta over the entire dish. Bake in an oven preheated to 450 degrees for approximately 6 minutes, until the eggs are poached to your liking 
  4. Remove from oven and top with arugula mixture and enjoy! 
  5. Serve with toasted lavash 

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