Serves 6Â
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2 tablespoons olive oilÂ
1 cup chopped yellow onionÂ
1 cup chopped green pepperÂ
1 jalapeño, seeded and finely dicedÂ
6 cloves garlic, mincedÂ
1 quart canned tomatoes, finely choppedÂ
1 teaspoon paprikaÂ
6 eggsÂ
â…“ heaping cup crumbled fetaÂ
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In a large skillet, heat grape seed oil over medium heat; add in onion, green pepper, and jalapeno and cook until softened, about 10 minutes. Add in garlic and cook another minute. Â
Add in chopped tomatoes and paprika and let cook until thick and no longer watery, about 30 minutes.Â
Make 6 little wells and crack an egg into each well. Cover pan and cook until desired doneness of egg. Remove from heat and sprinkle with feta.Â