(Vegetarian, GF)

Yield: 2 Servings


Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour


  • 1 cup Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 1 Jalapeño, diced
  • 1 tsp Paprika
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 2 tsp Harissa Paste
  • 1 - 28oz can Whole Peeled Tomatoes
  • 2 oz Feta cheese
  • 4 Eggs
  • Olive oil
  • Kosher Salt
  • Black Pepper
  • Chopped Cilantro and Parsley, to garnish
  • Sourdough Bread, for serving


  1. Over medium heat in a pan, sauté onion, bell pepper, jalapeño, and garlic with a drizzle of olive oil for 5-7 minutes.
  2. Add in spices and harissa paste and toast for a minute.
  3. Add in tomatoes, crushing them up a bit, and simmer uncovered on low heat for about 20 minutes.
  4. Season with kosher salt and black pepper to taste.
  5. Crack the eggs into a small bowl or ramekin and gently place then on top of the sauce.
  6. Cover the pan and let the eggs cook until the whites are just set, about 10 minutes.
  7. Finish with more black pepper, a sprinkle of salt over the eggs, and top with crumbled feta and chopped herbs.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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