1cupleftover or frozen cooked vegetables (optional)**
4-6eggs
3ozfeta cheese, crumbled
1Tbspfresh chopped parsley, cilantro or dill for garnish
Instructions
Heat large, deep fry pan. Add oil and heat.
Sauté onions until translucent and soft. Add garlic and cook 1 minute more.
Add diced tomatoes, chili powder, paprika, cumin, salt and pepper. Reduce heat and simmer for 10 minutes. Break or squish tomatoes into smaller pieces if desired.
Add leafy greens and cooked vegetables, if using. Stir and cook until heated through and greens have wilted, about 5 minutes.
Make 4 to 6 wells in the sauce and carefully crack in eggs. Scoop a little of the sauce over the outer edges of the egg white.
Cover pan and cook until eggs are poached to your desired level - 5 minutes for soft and 8 minutes for hard cooked. Remove from heat (remember eggs will continue to cook a little) and sprinkle with feta and parsley or cilantro.
Serve with oven roasted potatoes, fresh sourdough or flatbread to soak up extra sauce.
Video
Notes
*Try 3/4 cup frozen kale or spinach if you don't have fresh greens. **Use cooked or frozen vegetables like green beans, corn, peas, cauliflower, broccoli, carrots, etc.Read full post for how to make an oven baked version