Description
A delightful North African and Middle Eastern dish featuring vibrant flavors from spices, vegetables, and eggs, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 oz) diced tomatoes
- 6 large eggs
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, cooking until they soften, about 5 minutes.
- Add minced garlic, ground cumin, and paprika to the skillet. Cook for an additional minute, stirring frequently.
- Pour in the can of diced tomatoes, stirring to combine. Allow the mixture to simmer for about 10 minutes.
- Create small wells in the tomato sauce and crack an egg into each well. Cover and cook until eggs are just set, about 5-7 minutes. Sprinkle with feta cheese and parsley, then season to taste.
Notes
Best served hot with crusty bread or warm pita. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 370mg