1 tbsp. Olive Oil
1 Red Bell Pepper, seeded and sliced
1 Poblano Pepper, seeded and sliced
1 Small Onion, chopped
3 Garlic Cloves, minced
2 tsp. Paprika
1 tsp. Cumin
14 oz. Can Diced Tomatoes
1/4 cup Feta Cheese
Salt & Pepper
- Heat oil in your pot over medium heat. Once hot add poblano, red bell peppers, and onions. Cook for 5 minutes or until peppers brown, stirring as needed. Add the garlic, paprika, and cumin. Cook until fragrant, about 30 seconds.
- Add the tomatoes and their juices. Reduce heat and simmer for 10 minutes to allow 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 preferred consistency, 5-7 minutes. You can spoon the sauce over the top as needed to encourage them to cook thoroughly.
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