Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 sweet bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 2 teaspoons paprika
- ¼ teaspoon chili powder
- ½ teaspoon salt
- 2 teaspoons red wine vinegar
- 1 28 oz can no salt added crushed tomatoes
- 6 large eggs
- ¼ teaspoon black pepper
- 1 small bunch fresh cilantro, chopped
- 1 ounce feta cheese, crumbled (about 1/4 cup), optional
Directions
- Heat a large skillet over medium heat. Once hot, add oil. When oil is shimmering, add onion and bell pepper. Sauté for 5 minutes or until the onion becomes translucent.
- Add garlic, cumin, paprika, and chili powder. Cook for 1 minute, stirring occasionally.
- Add salt, red wine vinegar, and crushed tomatoes. Bring to a simmer; cook 10 minutes or until sauce is slightly thickened.
- Form 6 2-inch indentations in sauce with the back of a spoon. One at a time, crack eggs into a small cup and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs.
- Cover the pan and simmer for 10-12 minutes after adding the eggs. Cook until egg whites are set.
- Turn stove off and sprinkle with fresh cilantro and crumbled feta. Divide sauce and eggs among 6 shallow bowls.
Variations & Tips
- Serve with whole-wheat pita or whole wheat bread.
- You could also use parsley, chives, oregano, or basil in place of the cilantro.
- You could use whole canned tomatoes and break them up to your preferred texture.
- If you prefer to finish cooking the eggs in the oven, ensure that you are using an oven-safe pan or dish. Preheat oven to 375°F. After cracking eggs into pan, place in oven and bake at 375°F for 10-12 minutes or until egg whites are set.
Nutritional Facts
Yield: 6 servings
Calories: 202 per serving, Carbohydrates: 13.8g, Fiber: 3.6g, Sugar: 8.5g (0g added sugar), Protein: 10.3g, Fat: 10.9g, Saturated fat: 3.1g, Cholesterol: 192mg, Sodium: 333mg
SOURCE: adapted from Downshiftology.com
Watch the cooking demo video below for extra tips and guidance!