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Serves 6 


2 tablespoons olive oil 

1 cup chopped yellow onion 

1 cup chopped green pepper 

1 jalapeño, seeded and finely diced 

6 cloves garlic, minced 

1 quart canned tomatoes, finely chopped 

1 teaspoon paprika 

6 eggs 

⅓ heaping cup crumbled feta 



  1. 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.  

  2. Add in chopped tomatoes and paprika and let cook until thick and no longer watery, about 30 minutes. 

  3. 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. 


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