We have had friends rave about this egg and tomato dish for so long we just had to try it. This low calorie meatless dish was full of flavor. We will make this one again. This could be served over rice or with a piece of Naan bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dinner
Cuisine Mediterranean
Servings 3
Calories 153 kcal



  • 28 Ounces Canned Tomatoes
  • 3 ea Garlic
  • 6 ea Eggs
  • 1/2 Cup Onion
  • 1 Tsp Cumin
  • 2 Tsp Paprika
  • 3/4 Tsp Chili Powder
  • 1 Cup Bell Pepper
  • 1/4 Cup Feta Cheese
  • 1/4 Cup Parsley
  • 1/4 Cup Cilantro


  • Heat a skillet over medium heat
  • Add the olive oil to the pan
  • Once the pan is hot add the onions and the peppers
  • Cook until they start to glisten
  • Add in the garlic and the dry spices
  • Incorporate the spices and garlic
  • Once you can smell the garlic it is time to add the tomatoes
  • Add some salt and pepper
  • Bring the dish up to a simmer
  • Make a divot in the tomato mixture
  • Crack the egg and drop it into the divot
  • Once all your eggs are in the pan cover it with a lid
  • Let it cook for approximately 5 minutes until the egg is done to your desired consistency. We like our a little runny
  • Garnish with the feta cheese parsley, and cilantro you can even add a little green onion



I did not have any cilantro on hand or red bell pepper so I substituted. I also made the dish with 4 eggs but recommend using 6 eggs as posted in the recipe . We had a lot of tomato left over in the pan with just the 4 eggs.


Calories: 153kcalCarbohydrates: 27gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 511mgPotassium: 997mgFiber: 7gSugar: 15gVitamin A: 2959IUVitamin C: 101mgCalcium: 180mgIron: 5mg
Keyword breakfast, brunch, budget, easy, egg, Low Calorie
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