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INGREDIENTS
- 2 tablespoons any high heat cooking oil
- 1 medium onion peeled and diced
- 3 cloves garlic, peeled and roughly chopped or 1 generous tablespoon garlic paste
- 1 bell pepper (red, orange or yellow), diced
- 3/4 teaspoon smoked paprika ( I used one tablespoon of regular paprika)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 teaspoons salt/ seasoned salt divided
- 1 teaspoon sugar
- 1 28-oz can diced tomatoes, with juices
- 1 small can tomato sauce (8oz)
- 3 ounces feta cheese, crumbled
- 6 eggs
- Handful chopped cilantro
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INSTRUCTIONS
- In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, until softened. Do not brown.
- Add the paprika and seasoned salt ( and other spices here to use them all) sugar, and tomatoes. Cook, uncovered, if you choose stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
- Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells in the sauce. Carefully crack an egg into each well and spoon a bit of the sauce over each of the egg whites (this will contain the eggs, be careful not to disturb the yolks).
- Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around e eggs.
- Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but stil1 translucent on top or cook longer for well done yolks, check frequently at this stage.
- Remove the pan from the oven and sprinkle the cilantro/thyme/parsley more feta cheese
- Serve hot with a flat bread or any bread (I used wholewheat roti)