Servings: 6 servings
Calories: 155kcal
Ingredients
- 1 small yellow onion chopped
- ½ bell pepper chopped
- Olive oil 2 tbsp
- Salt to taste, I used about ¾ tsp
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp chili powder
- 28 oz canned whole peeled tomatoes I prefer San Marzano tomatoes
- 14.5 oz canned chopped tomatoes I prefer fire roasted
- 1 tbsp brown sugar
- 6 eggs
- 3 oz feta cheese crumbled, plus extra for topping
- Fresh herbs such as chopped parsley or mint, optional for topping
- Crusty bread for serving
US Customary - Metric
Instructions
- Heat oven to 375 degrees Fahrenheit.
- On the stovetop, heat a large oven-safe pan over medium heat. Add olive oil.
- Add onion and bell pepper, and saute for 5-6 minutes, until softened.
- Add garlic, smoked paprika, cumin, and chili powder. Stir.
- Add the whole peeled tomatoes to the pan, breaking them up a bit with the back of a wooden spoon. Simmer for 4-5 minutes. As tomatoes soften, continue breaking them up with your spoon until you have mostly crushed tomatoes and small bite sized pieces remaining.
- Add the chopped tomatoes and brown sugar. Stir to combine. Simmer for 5-7 minutes, until slightly thickened.
- Using the back of the spoon, create a small well in the top of the tomato mixture, Gently crack one egg into the well. Repeat with the remaining eggs.
- Sprinkle feta cheese over the top of the tomatoes and eggs.
- Move pan to the oven and bake for 7-10 minutes, until the eggs are just set.
- Serve hot with slices of crusty bread, and topped with extra feta cheese and chopped fresh herbs.
Nutrition
Calories: 155kcalCarbohydrates: 14gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 176mgSodium: 516mgPotassium: 512mgFiber: 3gSugar: 8gVitamin A: 1057IUVitamin C: 33mgCalcium: 166mgIron: 3mg
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