Want to add a beautifully tasting egg dish to your repertoire? This easy to make and flavorful pepper and egg dish is certainly one to add to your arsenal. I can even get my meat loving wife able to eat this dish without missing the satisfaction she gets from meat.
Ingredients:
- 3 tablespoons extra-virgin olive oil $0.35
- 1 large onion, halved and thinly sliced $0.17
- 1 large red bell pepper, seeded and thinly sliced $0.25
- 3 garlic cloves, thinly sliced $0.08
- 1 teaspoon ground cumin $0.13
- 1 teaspoon sweet paprika $0.10
- 1/8 teaspoon ground cayenne, or to taste $0.04
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped $1.50
- 3/4 teaspoon kosher salt, plus more as needed $0.03
- 1/4 teaspoon black pepper, plus more as needed $0.02
- 5 ounces feta, crumbled (about 1 1/4 cups) $3.31
- 6 large eggs $0.92
Total: $6.90
Full Video Tutorial
Preparation:
- Heat oven to 375° degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook for 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Serve with Pita or other type of bread
Kitchen Items used in this recipe
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| Dash Safe Slice Mandoline | Meat Cleaver | SENZER Gravity Electric Salt and Pepper Grinder Set |
