Ingredients
Scale
- 1 Tablespoon oil
- 1/2 onion, diced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne (to taste)
- Salt and pepper (to taste)
- 1 jalapeño, diced (optional)
- 1 teaspoon minced garlic
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 6 large eggs
- 2 ounces crumbled feta cheese
- Chopped cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Sauté diced onion with paprika, chili powder, cumin, cayenne, salt, and pepper for about 5 minutes.
- Add jalapeño and minced garlic; cook for an additional minute.
- Introduce diced tomatoes and tomato sauce; stir and simmer for 10 minutes.
- Create wells and crack eggs into the sauce, spacing them evenly.
- Sprinkle crumbled feta over the eggs and sauce.
- Cover skillet and cook until eggs are done to your liking.
- Garnish with chopped cilantro and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust spice levels to suit your taste preferences.
Substituting feta with goat cheese can provide a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 18
- Cholesterol: 370