Ingredients

6 large eggs
2 14.5 oz cans diced tomatoes
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 garlic cloves, chopped
2 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/4 tsp crushed red pepper
Salt to taste
Fresh cilantro
Fresh Parsley
1/4 cup feta cheese

Directions

Heat olive oil in large sauté pan (I love my cast iron for this dish!), add onions, bell pepper and garlic. Sauté for 5 minutes.

Add tomatoes, paprika, cumin, black pepper, crushed red pepper and salt. Simmer 15 minutes.

Make 6 wells with the back of your spoon into the sauce, which should be quite thick by now. Carefully crack one egg into each well. Sprinkle salt and pepper over each egg.

Cover and cook until eggs are done to your liking. I do about 10 minutes, but if you don’t mind your egg whites a bit clear, 5-6 minutes will do.

Add feta, parsley, cilantro and serve. Enjoy!