Ingredients

The following ingredients have 4 Servings
  • 6 large eggs
  • 2 tablespoons oil
  • 3 cloves garlic (minced in garlic press)
  • 1 onion (diced)
  • 1 bell pepper (diced)
  • ½ chili pepper (diced (optional))
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • black pepper to taste
  • 28 oz /800g can diced tomatoes
  • 1 cup feta cheese (crumbled)
  • garnish with cilantro

Instruction

  • Preheat oven to 375°F/180°C
  • In a large cast iron skillet, heat the oil over medium heat. Add the onion, bell pepper and chili pepper. Sauté for until the onion becomes translucent and add in the garlic. Cook until vegetables are soft and caramelized.
  • Mix in the cumin, paprika, nutmeg salt and pepper. Add in the diced tomatoes and simmer for about 10 minutes, until it starts to thicken.
  • Make small indentations to prepare space for the eggs in the skillet. Crack eggs into each indentation and place skillet into preheated oven. Bake until the eggs are set and whites are fully cooked. This will take around 7-10 minutes. Alternatively, cover skillet with a lid, and cook on medium heat until the eggs are cooked.
  • Crumble with feta and garnish with cilantro. Serve immediately with a crusty loaf.