Description
Eggs poached in a richly spiced tomato sauce with peppers and sprinkled with feta. Perfect for brunch or dinner!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium sized onion (chopped)
- 1 red bell pepper and 1 green bell pepper (chopped)
- 3 cloves of garlic (minced)
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- 6 vine ripened tomatoes (chopped)
- 15 oz. can of tomato sauce
- 6 large eggs
- ½ cup crumbled feta
- ¼ cup fresh parsley (chopped)
Instructions
- Heat olive oil in a large skillet over medium-high heat and add onions and bell peppers, seasoning with some salt and pepper. Sauté until the vegetables have softened, about 5 minutes. Add garlic and spices and cook until fragrant, 1-2 minutes.
- Add the chopped tomatoes and the tomato sauce to the skillet and stir to combine. Reduce heat to medium. Cover and simmer for 15 minutes until tomatoes have softened and the sauce has thickened.
- Reduce heat to medium-low. Sprinkle feta around the skillet evenly. Using a spoon, make 6 small indententations spaced out throughout the skillet. Carefully crack an egg into each indentation.
- Cover and cook until the whites of the eggs are just set and firm to the touch, about 4 minutes. Be careful not to overcook as the eggs will continue to cook slightly in the hot sauce.
- Sprinkle chopped parsley over top and serve! Goes best with some crusty bread on the side to sop up the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Vegetarian