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Such a great way to enjoy your eggs. So much flavour packed into this delicious dish! Pro tip: Enjoy with some bread to mop up all the sauce!


2 tsp canola oil

1 small onion, diced

1 bell pepper, diced

2 cloves garlic, minced

4 button mushrooms, sliced

2 tsp cumin

2 tsp paprika

1 tsp salt

pinch chilli flakes

2 tsp apple cider vinegar

2 Tbsp tomato paste

1 can diced tomato (28 oz)

2 Tbsp cilantro, chopped

4 eggs

1 Tbsp low fat feta cheese, crumbled

couple slices of bread of choice

Servings: 2

Preheat oven to 375˙F.

Heat oven proof skillet on high, with oil. I used a cast iron. Once hot add veggies along with all spices. Cook for 3 minutes. Add cider vinegar and tomato paste and cook 2 minutes, stirring to ensure tomato paste doesn't burn. Add in canned tomato, and lower heat to a low simmer. Cook for 5 minutes.

With a spoon make 4 small wells for the eggs. Crack eggs carefully into the wells. Tops with freshly cracked pepper. Carefully place pan into oven and bake for 9-11 minutes.

Once removed from oven garnish with feta cheese and a few sprigs of cilantro. Enjoy! I like to serve with bread.

This is the cast iron pan I use below.

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