Recipe Submitted by Strong Momma, Tera



2 TBSP Olive oil
1 Large Onion, diced
2 Bell peppers, diced (I used orange)
1 TBSP Garlic, minced
1 TBSP Ground Cumin
1 TBSP Paprika
1 tsp Cayenne (optional)
4 Large tomatoes, diced
6 large eggs
¼ Cup Feta cheese crumbles
Salt and Pepper to taste
¼ Cup Cilantro, chopped  for garish

Serve with bread, rice, riced cauliflower, pasta, etc.


Heat oil in pan over medium heat. Add onions and peppers to the pan. Sauté about 2-3 minutes until they are translucent.

Add spices and garlic to the onion and pepper mixture. Stir and continue to sauté until the spices are fragrant, about 1 minute.

Incorporate tomatoes in the pan. Allow the mixture to simmer until it reduces and thickens. You want it to become sauce like, and be able to make wells in the sauce for the eggs. This takes about 7-10 minutes.

Carefully crack each egg into a small dish and slowly pour the egg into each well you make in the sauce. The wells should be spread out evenly over the sauce to ensure that each eggs cooks at the same rate.  Sprinkle a little salt and pepper over the mixture, as well as the crumbled feta cheese. Cover the dish and reduce the heat to low.

Let simmer, to poach the eggs to your desired doneness. It will take between 6-8 minutes.  Remove the lid, and garnish with Cilantro. Carefully scoop out an egg and some sauce to serve. I like to eat mine with a piece of crusty bread. Enjoy!