Prep Time
10 minutes
Cook Time
15-20 minutes
Serves
1-2
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 yellow onion diced
- 1/2 to 1 bell pepper sliced
- 2 tablespoons tomato paste
- 1 cup crushed or chopped tomatoes (or 4 fresh tomatoes, chopped)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 eggs
For topping and serving
- 2-3 tablespoon feta cheese
- 1 tablespoon fresh or dry parsley (optional)
For serving
- Sourdough or bread of choice
- Optional low carb side if preferred
Steps
1
Sauté the base.
Heat olive oil in a skillet (preferably cast iron) over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
2
Add garlic and peppers.
Stir in the garlic and bell pepper. Cook for another 3 to 5 minutes until the peppers begin to soften.
3
Build the sauce.
Add the tomato paste and stir to coat the vegetables. Let it cook for 1 to 2 minutes to deepen the flavor.
4
Add tomatoes and seasoning.
Pour in the crushed or chopped tomatoes. Season with red pepper flakes, garlic salt, and black pepper. Stir and let the sauce simmer for 5 to 8 minutes until slightly thickened.
5
Add the eggs.
Use a spoon to create two small wells in the sauce. Crack an egg into each well. Cover the pan and cook for 5 to 7 minutes, or until the whites are set and yolks are cooked to your preference.
6
Finish and serve.
Remove from heat and top with crumbled feta and fresh parsley.
Serve directly from the pan with sourdough or your preferred side.