Ingredients
- 3 tablespoons extra-virgin essential olive oil
- 1 large onion. halved and thinly sliced
- 1 large red bell pepper. seeded and thinly sliced
- 3 garlic clove cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne. in order to taste
- 1 (28-ounce) can whole plum tomato plants with juices, coarsely chopped
- ¾ teaspoon salt. more when needed
- ¼ teaspoon pepper. more when needed
- 5 ounces feta cheese. crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped cilantro. for serving
- Hot sauce. for serving
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Dietary analysis per serving (4 servings)
370 calories 25 grams fat 9 grams saturated fats grams trans fat 11 grams monounsaturated fat 3 grams polyunsaturated fat 18 grams carbohydrates 4 grams soluble fiber 11 grams sugars 17 grams protein 310 milligrams cholesterol 883 milligrams sodium
Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.
Preparation
- Heat oven to 375 levels.
- Heat oil inside a large skillet over medium-low heat. Add onion and bell pepper. Prepare lightly until very soft, about twenty minutes. Add garlic clove and prepare until tender, one to two minutes stir in cumin, paprika and cayenne, and prepare one minute. Pour in tomato plants and season with 3/4 teaspoon salt and 1/4 teaspoon pepper simmer until tomato plants have thickened, about ten minutes. Stir in crumbled feta.
- Lightly crack eggs into skillet over tomato plants. Season with pepper and salt. Transfer skillet to oven and bake until eggs are simply set, seven to ten minutes. Sprinkle with cilantro and serve with hot sauce.
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