Rating: 3.5 stars
33 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4
  • 33 Ratings

This skillet dish is easy to customize. Change out spices or throw in whatever chopped vegetables you have on hand.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
15 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large deep skillet heat oil over medium heat. Add onion, sweet pepper, jalapeño, garlic, cumin, paprika, turmeric, kosher salt, and black pepper. Cook and stir 10 minutes or until vegetables are soft but not browned. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened, stirring occasionally.

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  • Crack eggs, one at a time, into a small dish and carefully pour into sauce. Cover; reduce heat. Cook 5 to 10 minutes or until whites are set and yolks are of desired doneness. Top with feta and cilantro and/or oregano.

Nutrition Facts

174 calories; fat 11g; cholesterol 192mg; saturated fat 3g; carbohydrates 11g; mono fat 6g; poly fat 2g; insoluble fiber 4g; sugars 6g; protein 9g; vitamin a 1879.9IU; vitamin c 55.9mg; thiamin 0.8mg; riboflavin 0.4mg; niacin equivalents 1.4mg; vitamin b6 0.4mg; folate 54.5mcg; vitamin b12 0.6mcg; sodium 478mg; potassium 455mg; calcium 118mg; iron 2.4mg.
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