Ingredient:
2 tbsp olive oil
1 cup chopped onions
1 medium red bell pepper, chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
2 tbsp spicy harissa sauce
2 cloves garlic, finely chopped
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
4 eggs
4 oz crumbled feta cheese (about 1 cup)
1/4 cup chopped fresh cilantro leaves
Pita bread, if desired
Method:
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in tomatoes, harissa sauce, garlic, paprika, salt and pepper. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until sauce thickens.
Gently crack eggs into skillet over tomato mixture. Cover; simmer over low heat 10 to 12 minutes or until egg yolks are firm, not runny. Sprinkle with cheese and cilantro; serve with pita bread, if desired.
2 tbsp olive oil
1 cup chopped onions
1 medium red bell pepper, chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
2 tbsp spicy harissa sauce
2 cloves garlic, finely chopped
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
4 eggs
4 oz crumbled feta cheese (about 1 cup)
1/4 cup chopped fresh cilantro leaves
Pita bread, if desired
Method:
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in tomatoes, harissa sauce, garlic, paprika, salt and pepper. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until sauce thickens.
Gently crack eggs into skillet over tomato mixture. Cover; simmer over low heat 10 to 12 minutes or until egg yolks are firm, not runny. Sprinkle with cheese and cilantro; serve with pita bread, if desired.
