ingredients

• 2 eggs
• ⅓ cup diced red bell pepper
• ⅓ cup diced onion
• ¾ cup canned diced tomatoes (about half a 14.5 oz can)
• 1 clove garlic, minced
• Extra virgin olive oil

seasoning:

• ½ tsp garlic powder (omit if using fresh garlic)
• ½ tsp chili powder 
• ¼ tsp cumin
• ½ tsp salt
• Freshly ground pepper

Optional Toppings:

• Crumbled feta cheese
• Fresh cilantro or parsley leaves
• Pita bread or baguette slices

directions

prep

Finely dice the onion and red bell pepper. Mince or crush the garlic (if using fresh).

cooking

Step 1: Heat olive oil in a pan over medium-high heat until shimmering. If using fresh garlic, add it and cook until fragrant, about 30 seconds. Add the onion and bell pepper, season with salt and pepper, and cook until softened and lightly golden. Open the can of diced tomatoes and pour into the pan. Add all the seasonings and combine well. Cook for 5 minutes, stirring occasionally, until the sauce thickens.

Step 2: Gently create wells in the sauce with a spoon. Crack an egg into each well and season with salt and pepper. If desired, add crumbled feta cheese. Cover and simmer for 3-5 minutes on medium-low heat, or until the whites are set and yolks reach your desired runny-ness.

serve

Top with fresh cilantro or parsley leaves. Serve with pita bread or baguette slices.