Ingredients
2 tablespoons olive oil
1 onion, chopped
2 anaheim peppers, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 28-ounce can / 794 g diced tomatoes
½ cup / 120 g vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
6–8 eggs
2 tablespoons chopped fresh parsley
¼ cup / 40 g crumbled feta cheese, for topping
Fresh pita bread, for serving
Instructions
In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).
Sprinkle with parsley and feta cheese and serve with warm pita bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 Kcal