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Cook time: 
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Serves: 6 servings
  • 3 tbsp extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ⅛ tsp cayenne, or to taste
  • 1 (28 oz) can whole plum tomatoes, coarsely chopped
  • ¾ tsp salt, more as needed
  • ¼ tsp black pepper, more as needed
  • 5 oz feta cheese, crumbled (about 1¼ cups)
  • 6 large eggs
  • Chopped cilantro, for serving
  1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently, stirring occasionally, until very soft, about 15 minutes.
  2. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne and cook for 1 minute.
  3. Add tomatoes (with juices) and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  4. Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Cover and let simmer until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro.
Recipe source:
Recipe by Salu Salo Recipes at