I decided to switch up my Saturday morning breakfast from my typical “grits and eggs” to something a little more interesting. I’m sure I had this dish when I spent a week in Tunisia in 2006. Pretty much everything I ate in Tunisia was amazing. There was so much care put into each dish! Often, my friend and I would be the only two people in a restaurant, and the cooks and servers would do everything possible to attempt to please us.
Fortunately, this particular dish is seriously simple! It’s also incredibly versatile and works for either breakfast or a simple lunch or dinner. Serve it alongside some pita bread or naan.
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 28-ounce can of diced tomatoes
- 6 eggs
- 2 tablespoons cilantro or green onions, chopped
- 3/4 cup crumbled feta+more for serving
- Preheat oven to 375F. Add the olive oil to a skillet over medium heat. Add chopped bell pepper and onion and saute until the pepper and onion softens, about 20 minutes.
- Add minced garlic and spices. Stir for 2 minutes. Add diced tomatoes and simmer for an additional 10 minutes. Stir in 3/4 cup crumbled feta.
- Crack the eggs into the skillet over the tomatoes. Then, transfer the skillet to the oven and cook for 7-10 minutes, or until eggs are the desired level of doneness.
- Remove the skillet from the oven and sprinkle the herbs and cheese on top. Serve immediately.
This recipe was adapted from NYTFood.
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