Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon oil
  • 1/2 onion (diced)
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (to taste)
  • Salt and pepper to taste
  • 1 jalapeno (diced (optional))
  • 1 teaspoon minced garlic
  • 1 28-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 6 eggs
  • 2 ounces crumbled feta cheese
  • Chopped cilantro for garnish

Instruction

  • In a large skillet over medium heat, add oil and cook the diced onion with the spices: paprika, chili powder, cumin, cayenne, salt, and pepper for about 5 minutes. Add the diced jalapeño (optional) and garlic and cook for about a minute more.
  • Add a 28-ounce can of diced tomatoes and an 8-ounce can of tomato sauce. Let it simmer about 10 minutes.
  • Reduce heat, drop the eggs, one at a time, in the tomato sauce. Be sure to space them apart around the skillet.
  • Crumble the feta cheese over the eggs and tomato sauce throughout the skillet. Serve hot.
  • Cover the pan and cook the eggs to your desired level of doneness.
  • Sprinkle chopped cilantro as a garnish.