The perfect make ahead brunch dish for this fall!
- 1 28 ounce can crushed tomatoes
- 1 small onion diced
- 2 large tomatoes
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 green pepper
- 2 jalapeno peppers seeded and finely chopped
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 2 tsp ground coriander
- 4-6 eggs
- 2 tbsp butter
- 1/2 cup feta cheese crumbled
- parsley for garnish chopped
- salt and pepper to taste
Peel skin off tomatoes. Roughly chop and set aside. Dice green pepper and set aside. In a large skillet over medium heat, heat oil up. Add in onions and green peppers until softened, about 4-5 minutes. Add in garlic, jalapeno pepper and all spices. Saute for 2-3 minutes until aromatic. Add chopped tomatoes and continue sauteeing for another 5 minutes.
Pour in crushed tomatoes, stir and cover for 20-30 minutes on low heat. Season with salt and pepper if need be.
Cut butter and place evenly around sauce. Crack eggs on top of sauce. Immediately cover and let cook for 6-7 minutes or until the whites are set.
Remove from heat, sprinkle with parsley and feta cheese. Serve and enjoy!