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YIELD: 4 servings
TOTAL TIME: 40 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
| Red bell pepper, seeded & diced | 150 g / 5 oz | 1 pepper |
| White onion, diced | 100 g | 1 medium onion |
| Garlic, minced | 10 g | 4 cloves |
| Paprika | 4 g | 2 tsp |
| Cumin, ground | 2 g | 1 tsp |
| Chilli powder | 1 g | ¼ tsp |
| Whole tomatoes, peeled & canned | 800 g / 28 oz | – |
| Salt | to taste | – |
| Black pepper, freshly ground | to taste | – |
| Feta cheese, crumbled | 4 oz / 120 g | 1 cup |
| Eggs | 270 g | 6 large eggs |
| Parsley, chopped | For garnish | – |
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2 Add garlic, paprika, cumin, chilli powder and cook for an additional minute.
3 Pour the tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring to a simmer. Simmer for 10 minutes.
4 Stir in the crumbled feta cheese.
5 Using your spoon, make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
6 Garnish with chopped parsley and serve. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Serve with pita bread and/or avocados if desired
- Garnish with extra feta cheese
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