Ingredients
- 1 tablespoon olive oil
- 1 chilie pepper
- 1 red bell pepper, seeded and sliced
- 1 small spring onion, diced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- can of diced tomatoes
- 2 eggs
- ¼ cup feta cheese
- 1tbsp Tahini
- bunch of parsley, chopped
- salt and pepper
Instructions
- Heat oil in your pot over medium heat. Once hot, add chillies, red bell peppers and onions, stir to coat, and cook for 5 minutes or until beginning to brown, stirring as needed. Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds.
- Make a tahini sauce by adding garlic, cold water, lemon juice and salt. Mix it until a clear emulsion is formed.
- Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow the mixture to thicken.
- Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites have set and the yolk is to your prefered consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.
- Season to taste. Serve immediately with feta cheese, tahini, green chillies chopped parsley, and a few slices of crusty bread.
Nutrition (Per Serving)
Calories: 276kcal | Carbohydrates: 23g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 565mg | Potassium: 825mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3615IU | Vitamin C: 147.8mg | Calcium: 215mg | Iron: 4.5mg