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Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2


  • 1/2 yellow onion, sliced
  • 1 red pepper, sliced
  • 2 tsp Harissa (or chili powder)
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 garlic cloves, minced
  • 1 14oz can of fire roasted tomatoes
  • 4 eggs
  • feta cheese
  • parsley
  • salt and pepper


  • Heat a medium sized skillet over medium heat. Add olive oil and saute your onions and peppers until tender. About 5 minutes.
  • Add garlic, harissa, cumin, smoked paprika and salt and pepper. Saute until fragrant and peppers and onions are soft.
  • Add a can of fire-roasted tomatoes. Rinse the can with a bit of water and add to the skillet (1/4 of the way full is plenty). Simmer for 5 minutes.
  • Make a few holes and add in your eggs one at a time. You can usually get about 4 in the pan. Cover with a lid and let the eggs cook until your desired temperature. While this cooks, toast your bread.
  • Salt and pepper the eggs before serving. Add in your chunks of feta cheese (optional) and top with parsley. Serve with toasted bread.