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

Photo: Andy Lyons
Hands On Time:
15 mins
Total Time:
45 mins


  • 2 tablespoon olive oil

  • 1 large onion, chopped (1 cup)

  • 1 large red sweet pepper, seeded and chopped

  • 1 jalapeño chile pepper, stemmed, seeded, and chopped

  • 3 cloves garlic, sliced

  • 1 teaspoon ground cumin

  • 1 teaspoon sweet paprika

  • 1 teaspoon ground turmeric

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 1 28 ounce can whole plum tomatoes with juices, coarsely chopped

  • 6 eggs

  • Feta cheese, crumbled

  • Fresh cilantro and/or oregano


  1. 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.

  2. 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 (per serving)

174 Calories
11g Fat
11g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 174
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 192mg 64%
Sodium 478mg 21%
Total Carbohydrate 11g 4%
Total Sugars 6g
Protein 9g
Vitamin C 55.9mg 280%
Calcium 118mg 9%
Iron 2.4mg 13%
Potassium 455mg 10%
Folate, total 54.5mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles