Description
Mediterranean Skillet Eggs in Spiced Tomato-Pepper Sauce are a delicious must-try dish featuring eggs poached in a flavorful tomato and pepper sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- Fresh parsley, chopped (for garnish)
- Feta cheese, crumbled (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
- Stir in the diced red and yellow bell peppers and cook for an additional 5 minutes, until they begin to soften.
- Add the minced garlic, cumin, smoked paprika, and red pepper flakes to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant.
- Pour in the diced tomatoes with their juices, and season with salt and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- Create four small wells in the tomato-pepper sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
- Remove from heat and garnish with chopped parsley and crumbled feta cheese, if desired. Serve immediately with crusty bread or pita.
Notes
- For a spicier dish, add more red pepper flakes or a dash of hot sauce.
- You can substitute the bell peppers with zucchini or spinach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg