Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil ($0.25)
  • 1 yellow onion ($0.37)
  • 1 bell pepper (any color) ($0.98)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp crushed red pepper (or Aleppo pepper) ($0.03)
  • 1 15oz. can diced tomatoes ($0.79)
  • 1 tsp salt ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 4 large eggs, lightly beaten ($0.78)
  • 1/4 cup chopped parsley ($0.40)
  • 1 cup crumbled feta (optional) ($1.64)

Instruction

  • Heat olive oil in a 10-inch skillet over medium heat. Add in onion, pepper, dried oregano, and red pepper flakes. Cook, stirring frequently until vegetables are softened for about 7-8 minutes.
  • Stir in the tomatoes (with their juices), salt, and pepper. Sauté for 2-3 minutes or until tomatoes are heated through.
  • Gently pour the lightly beaten eggs into the skillet and cook, stirring frequently, until eggs are just barely set yet still soft, about 2-3 minutes.
  • Immediately sprinkle it with chopped parsley and crumbled feta cheese, if using. Serve with crusty bread on the side.