Ingredients:
2 tbsp extra virgin olive oil
½ yellow onion, sliced thin
1 red pepper, sliced thin
2 garlic cloves, minced
1 tsp kosher salt, or more to taste
Fresh ground pepper, or more to taste
3/4 tsp cumin
1 1/2 tsp paprika
Pinch cayenne to taste
1 28oz can whole tomatoes with juiced (crushed up with spoon in pan)
3-5 eggs (depending on the size of the dish)
1/2 cup feta cheese, crumbled
Chopped cilantro for garnish
Servings: 2-4
Preparation: 10 minutes
Cook time: 30 minutes
Total Time: 40 minutes
Kitchen Equipment: medium-large skillet, braiser or cast-iron (10-12 inch pan)
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Instructions:
- Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
- Cook until the onion is softened, 5-7 minutes.
- Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika and a pinch of cayenne powder if using and cook one more minute.
- Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer. Cook for 10-15 minutes until thickened.
- Make 3-5 wells (depending on amount of eggs using) and crack an egg into each well.
- Sprinkle a bit of salt and pepper on each egg.
- Cover and cook until eggs are set, 5-7 minutes - the timing depends on how runny you like the egg yolks.
- Top with feta and cilantro. Serve with toasted bread.
Pro Tips:
- Want to make this with more of an Italian flair? Substitute the spices for a mixture of oregano, basil, red pepper flakes and freshly grated parmesan cheese.
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