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
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
- 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.
- In the same skillet, add the crushed tomatoes and bring to a boil. Reduce the heat and simmer for 2-3 minutes.
- 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.
- Garnish with crumbled feta cheese, avocados, and fresh coriander or parsley leaves. Serve with pieces of toasted bread.
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