Originating from North Africa, this one-skillet recipe is great for breakfast or brunch, but it’s also a favorite of ours for dinner. Serve with toasted bread or pita.
Prep Time10 minsCook Time45 minsTotal Time55 mins
INGREDIENTS
3 tbsp extra virgin olive oil
1 large onion, halved and thinly sliced
1 large red or yellow bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cuminChili powder can be substituted, but may change flavor slightly.
1 tsp sweet paprika
⅛ tsp cayenne, or to taste
1 (28-ounce) can diced tomatoes
¾ tsp salt, more as needed
¼ tsp black pepper, more as needed
1 container feta cheese, crumbled
6 eggs
chopped cilantro, for serving
hot sauce, for serving
DIRECTIONS
1Heat oven to 375 degrees.
2Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Ingredients
3 tbsp extra virgin olive oil
1 large onion, halved and thinly sliced
1 large red or yellow bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 tsp ground cuminChili powder can be substituted, but may change flavor slightly.
1 tsp sweet paprika
⅛ tsp cayenne, or to taste
1 (28-ounce) can diced tomatoes
¾ tsp salt, more as needed
¼ tsp black pepper, more as needed
1 container feta cheese, crumbled
6 eggs
chopped cilantro, for serving
hot sauce, for serving
Directions
1Heat oven to 375 degrees.
2Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Holly Escriva