Description
A quick and flavorful Mediterranean dish featuring poached eggs in a spiced tomato sauce, topped with crumbled feta cheese. Perfect for a speedy breakfast or a light dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Pinch of red pepper flakes
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 2 tablespoons crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a medium skillet over medium heat. Add onion and cook until softened, about 3 minutes.
- Add garlic, cumin, paprika, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Pour in diced tomatoes, season with salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce has thickened slightly.
- Make four wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet and cook for 4-6 minutes, or until egg whites are set and yolks are still runny.
- Sprinkle crumbled feta cheese over the top.
- Garnish with fresh parsley or cilantro. Serve immediately.
Notes
- For a spicier dish, add more red pepper flakes.
- If you don’t have feta, goat cheese is a good substitute.
- Serve with crusty bread for dipping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Approx. 8-10g
- Sodium: Approx. 400-500mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 10-13g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 3-5g
- Protein: Approx. 15-20g
- Cholesterol: Approx. 200-250mg