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Preparation: 25 minutes.
Cook time: 15 minutes.
Servings: 3 servings


1 yellow onion, chopped

1 Gen V red bell pepper, cut into cubes

10 ml (2 tsp) smoked paprika

5 ml (1tsp) cumin

Chili flakes, to taste

1 clove garlic, finely chopped

One can (398 ml) crushed tomatoes

6 eggs

45 ml (3 tbsp) crumbled feta cheese, for garnish

Some fresh coriander or parsley leaves, for garnish

One avocado, sliced, for garnish

Toasted bread, for serving


  1. In a skillet over medium-high heat, add a drizzle of olive oil. Add the onions and peppers. Season with salt and pepper and cook for 4-5 minutes. Add smoked paprika, cumin, chili flakes, garlic, and cook for another 1-2 minutes.
  2. In the same skillet, add the crushed tomatoes and bring to a boil. Reduce the heat and simmer for 2-3 minutes.
  3. Using a spoon, make 6 wells in the sauce. Crack the eggs into each well and let them cook for 2-3 minutes. Reduce the heat, cover, and cook until the egg whites are set.
  4. Garnish with crumbled feta cheese, avocados, and fresh coriander or parsley leaves. Serve with pieces of toasted bread.

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