INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Red bell pepper, seeded and diced | 150 g | 1 pepper |
Yellow onion, diced | 100 g | 1 onion |
Garlic, minced | 12 g | 4 cloves |
Paprika, smoked | 4 g | 2 tsp |
Cumin, ground | 2 g | 1 tsp |
Chilli powder | 1 g | ¼ tsp |
Whole tomatoes, peeled & canned | 800 g / 28 oz | 1 can |
Salt | To taste | - |
Black pepper, freshly ground | To taste | - |
Feta cheese, crumbled | 120 g / 4 oz | 1 cup |
Eggs | 270 g | 6 large eggs |
Parsley, chopped | For garnish | - |
METHOD
- In a large pan, heat olive oil on medium heat. Add red bell pepper and yellow onion and cook until onion becomes translucent, about 5 minutes.
- Add garlic, paprika, cumin, chilli powder and cook for an additional minute.
- Pour the tomatoes and juices into pan. Break down the tomatoes using a large spoon. Season with salt and black pepper and simmer for about 10 minutes.
- Stir in feta cheese. Using your spoon, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 to 8 minutes, or until the eggs are done to your liking.
- Garnish with chopped parsley and serve.
NOTES
- Serve with pita bread and/or avocados if desired
- Garnish with extra feta cheese if desired
- Add a dash or two of cayenne pepper if you want it spicier
