• anaheim pepper 1 Anaheim pepper, seeded and chopped
  • basil leaves 8 basil leaves, chopped
  • canned diced tomatoes 2 14 ounce cans diced tomatoes with their juices
  • chicken broth ½ cup chicken broth (or veggie broth if vegetarian)
  • eggs 6 large eggs
  • extra virgin olive oil 2 Tablespoons extra virgin olive oil
  • fresh parsley 3 Tablespoons chopped fresh parsley
  • garlic 2 cloves garlic, minced or grated
  • ground cumin 1 teaspoon ground cumin
  • ground pepper ¼ teaspoon fresh ground black pepper
  • jalapenos 2 jalapenos, seeded and diced
  • oregano ½ teaspoon dried oregano
  • pita bread Toasted pita bread
  • salt ½ teaspoon salt
  • smoked paprika 1 teaspoon smoked paprika
  • yellow onion 1 medium yellow onion, chopped
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How to make it

  1. In a large skillet, heat oil over medium heat.
  2. Add the onions and peppers and saute, stirring occasionally, until they're tender and starting to brown.
  3. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes and all the juice, broth, cumin, smoked paprika, oregano, salt, and pepper. Bring the mixture to a simmer then lower heat and continue to simmer uncovered for 20-25 minutes or until the mixture is thickened.Crack the eggs into the sauce. Cover and cook for 6-8 minutes, or until desired doneness. I like to take them off when the whites are just set, but the yolks are still very runny. But you can continue to cook until the yolks are cooked through as well if desired.
  4. Remove the pan from the heat and sprinkle with parsley, basil, and feta.
  5. Serve warm with pita bread.
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