I am not saying this is authentic, but it is easy and delicious! Great for breakfast, but equally as good for dinner. This recipe is for 2, but it can be increased very easily.
½ chopped Onion
½ chopped Green Bell Pepper
1 chopped Jalapeno (optional, but really good)
2 chopped Cloves Garlic
1 Tbl Olive Oil
2 Tbl Tomato Paste
1 Tbl Oregano
1 tsp Cumin
1 14.5 oz can Fire-Roasted Diced Tomatoes with chilis
Non-fat Greek Yogurt
Salt & Pepper to taste
Heat the olive oil on medium-high. Add onions, green pepper, and jalapeno and sauté until soft. Add garlic and sauté for only about 1 minute then add tomato paste, oregano, and cumin.
Stir together and let it get a little bit of color. It will stick a bit, but watch it so it doesn’t burn. After about 2 minutes add the canned tomatoes.
Simmer uncovered until slightly thick, about 10 minutes. Make 2 indents in the sauce and drop one egg in each. Cover and let cook until the eggs are cooked to the consistency you like between 1-4 minutes.
Once done, remove the lid and dollop with the Greek yogurt. Bring the pan to the table and serve with warm pita bread for dipping.
Feel free to add sour cream instead of Greek yogurt. You can also add feta, goat cheese, and/or avocado.