Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion, diced
- ▢ 2 cloves garlic, diced
- ▢ 1 red, orange, or yellow bell pepper, diced
- ▢ 1/2 teaspoon kosher salt
- ▢ 1 teaspoon smoked paprika
- ▢ 1/2 teaspoon cumin
- ▢ 1/2 teaspoon ground coriander
- ▢ 3 tablespoons tomato paste
- ▢ 1 (28-ounce) can crushed tomatoes
- ▢ 1/4 cup fresh cilantro or parsley, roughly chopped
- ▢ 4 large eggs
- ▢ 1/4 cup feta cheese, crumbled
- ▢ Bread or pita, toasted, for serving
- ▢ Avocado, sliced, for serving
Instructions
- Heat olive oil in a large sauté pan over medium heat.
- Add the onion and sauté for about 5 minutes, or until softened and translucent.
- Add the bell pepper, garlic, and salt. Continue cooking for 3 minutes until the vegetables soften.
- Add smoked paprika, cumin, and coriander. Cook for 1 minute to toast the spices and release their flavor.
- Stir in the tomato paste and crushed tomatoes until well combined.
- Reduce heat to medium-low and simmer the sauce for 15 minutes to allow the flavors to develop.
- Using the back of a large spoon, create 4 wells in the sauce.
- Crack an egg into each well.
- Cook for 5–6 minutes, or until the egg whites are set and the yolks remain slightly runny. For fully cooked yolks, cook for 8–9 minutes.
- Sprinkle with feta cheese and fresh herbs.
- Serve warm with toasted bread, pita, and sliced avocado.
Notes
- Add More Greens: Stir fresh spinach into the tomato sauce before adding the eggs for extra vegetables.
- Serving Tip: Toasted bread or pita is perfect for soaking up the flavorful sauce and runny egg yolks.
- Make It Heartier: Add chickpeas, mushrooms, or cooked sausage for a more filling version.
- Dinner Idea: Serve with hummus and extra pita for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
