Ingredients
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon paprika (optional for a smoky touch)
4 cups cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
8 large eggs
1 cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add red onion and sauté for 3-4 minutes until softened.
Add garlic and sauté for 1 minute.
Incorporate bell peppers and cook for 4-5 minutes until tender.
Add cherry tomatoes, cumin, paprika, salt, black pepper, and red pepper flakes. Simmer for 10 minutes, stirring occasionally to create a chunky sauce.
Create 4 wells in the sauce and carefully crack an egg into each well.
Cover the skillet and let the eggs poach for 6-8 minutes, depending on desired doneness.
Gently stir the sauce and sprinkle crumbled feta cheese over the top. Allow the cheese to melt slightly.
Serve hot, garnished with chopped parsley.
Notes
Adjust the spiciness by adding or removing red pepper flakes.
Serve with warm whole wheat pita, avocado slices, or a simple green salad for a complete meal.
Leftovers reheat well in a covered skillet or microwave.
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 230mg