• 3 Tbsp olive oil
  • 1 large onion, sliced thinly
  • 1 large bell pepper, deseeded and sliced thinly
  • 3 garlic cloves, sliced thinly
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 28-ounce can diced tomatoes with juices
  • salt and pepper to taste
  • 1-1/4 to 1-1/2 cups crumbled feta
  • 6 large eggs
  • cilantro, hot sauce, pita bread (or any bread really), hummus for serving


  1. In a large skillet, heat oil over medium-low heat. Add the onion and bell peppers, and cook until very soft, about 20 minutes. Add the garlic and cook for another minute or so until fragrant, then stir in the spices. Cook another minute, then pour in the tomatoes. Season with salt and pepper, and let simmer for about 10 minutes until the sauce has thickened. Stir in the feta cheese.
  2. Gently crack in the eggs evenly around the pan over the sauce. Top them with a little more salt and pepper, then simmer until the eggs are just set, about 10 minutes. Serve with lots of pita bread to mop up the sauce.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();