Ingredients
Units
Scale
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp chili flakes
- 1 can (14 oz) crushed tomatoes
- 4 eggs
- 1/4 cup crumbled feta
- Fresh parsley and crusty bread to serve
Instructions
- Sauté Aromatics: Heat oil in a skillet. Cook onion and bell pepper until soft (5 mins). Add garlic and spices; cook 1 min.
- Simmer Sauce: Add tomatoes; simmer 10 mins until thickened. Season with salt.
- Poach Eggs: Make 4 wells in the sauce; crack eggs into them. Cover and cook 5-7 mins (whites set, yolks runny).
- Finish: Sprinkle with feta and parsley. Serve with bread.
Notes
- Add spinach or chickpeas for extra veggies/protein.
- Store leftovers for 2 days (reheat gently).
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 2
- Calories: 280
- Fat: 16g
- Carbohydrates: 18g
- Protein: 14g