top of page
  • Ipashri



2 tbsp olive oil

1 onion, thinly sliced

1 bell pepper, finely chopped

1 cup canned diced tomatoes

2-3 cloves garlic

2 tsp cumin powder

1 tsp paprika

½ tsp dried Thyme

4 pasture-raised eggs

2 tbsp goat or feta cheese

2 tbsp fresh parsley

1/4 tsp ground pepper

salt to taste


1. In a medium to large skillet onion and garlic in olive oil for 5-7 minute

2. Add the bell pepper and cook for another 2 minutes.

3. Add in the cumin, paprika, dried thyme and salt.

4. Pour in canned diced tomatoes and bring to boil, then let simmer, covered for 8-10 minutes.

5. Using a spoon, form a well in the mixture and crack the egg inside. Repeat 3 more times. Let cook for an additional 6-10 minutes, or until the whites of the eggs are cooked through (can cover skillet to shorten cooking time).

6. Once done, garnish with goat cheese, parsley, & ground pepper.

bottom of page