2 teaspoons oil
1 small yellow onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, chopped small or 1/4 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chili powder
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
4 large eggs
1/4 cup crumbled feta (or other shredded cheese of choice)
2 tablespoons chopped fresh parsley (optional)
- Heat oil in medium pan over medium heat. Add onions and bell peppers and cook until soft, about 5 minutes. Add garlic, paprika and chili powder and cook about 30 seconds. Stir in tomatoes and salt and cook about 10 to 15 minutes.
- Remove pan from the heat and make 4 small wells in sauce. Crack eggs into each well. Cover pan and return to medium-low heat. Cook, until whites are set and yolks are cooked to your liking, about 8 to 10 minutes.
- Top with feta and parsley (if using). Serve right away.