Description
A rich and comforting skillet of eggs gently poached in a spiced tomato and red pepper sauce, topped with feta and fresh parsley. Perfect for breakfast, brunch, or a cozy dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 large eggs
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat.
- Add olive oil, then sauté chopped onion and red bell pepper for 5 to 7 minutes until softened. Stir in garlic, cumin, paprika, salt, and black pepper, and cook for 1 minute.
- Add crushed tomatoes and tomato paste, stir well, and simmer uncovered for 10 to 15 minutes until slightly thickened.
- Create small wells in the sauce and crack each egg into a well.
- Cover the skillet and cook for 6 to 8 minutes until egg whites are set and yolks are slightly runny.
- Sprinkle feta cheese and chopped parsley over the top.
- Serve warm directly from the skillet with crusty bread.
Notes
- For extra heat, add a pinch of chili flakes.
- The sauce can be made ahead and refrigerated for up to 2 days.
- Adjust salt and spices to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 285mg