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¼ cup olive oil
1 yellow onion, julienne
2 red peppers, julienne
3 garlic cloves, thinly sliced
½ teaspoon cumin
¼ teaspoon cayenne
½ teaspoon paprika
1 28 ounce can whole plum tomatoes with their juice
2 jalapenos, roasted, peeled, seeded, brunoise
8 eggs
1 cup crumbled feta
¼ cup freshly chopped italian parsley

Place the tomatoes and their liquid in a bowl and crush with your fingers until homogeneous. In a large sauté pan over medium low heat, cook the onion and peppers until soft. Add the garlic and stir 2 minutes, then all spices, stirring for 2 minutes. Add the tomatoes, ¼ cup water and season with salt and pepper and simmer until thickened. Fold in the roast chilies. Pour into a serving vessel that’s oven safe. Gently crack the eggs over the sauce so that they are evenly distributed across the surface, spread the feta evenly around the sauce; bake at 375 until the eggs are just set. Sprinkle with parsley.