Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 3-4 cloves garlic, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 medium tomatoes, diced
  • 1 (14 oz.) can tomato sauce
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 6 large eggs
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon fresh parsley, finely chopped

Instruction

  • Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion and bell pepper, and sauté until fragrant and soft, about 3 minutes.
  • Stir in garlic, paprika, and cumin. Mix well and cook until fragrant, about 1 minute. 
  • Add tomatoes and tomato sauce. Stir occasionally and bring the mixture to a simmer over medium heat. Season with salt and pepper and let the sauce simmer for 7-10 minutes.
  • Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 6-8 minutes. 
  • Serve with feta cheese and garnish with parsley (if desired).