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From Statesboro Market2Go

<p>A spicy vegetarian Middle Eastern breakfast dish. Made with eggs, bell pepper, onion, and tomato! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

1 tablespoon Olive oil
1/2 of an Onion (peeled & diced)
1 clove Garlic (minced)
1 Bell pepper (preferably red, seeded & chopped)
4 cups Diced ripe tomatoes
2 tablespoons Tomato paste
1 teaspoon Chili powder (mild)
1 teaspoon Cumin
1 teaspoon Paprika
1 pinch Cayenne pepper
1 pinch Sugar (optional)
Salt & Pepper to taste
6 large Eggs
1/2 tablespoon Chopped fresh parsley (garnish)
Or cilantro (garnish)
Feta cheese (topping)
Bread for serving (optional)

Step by Step Instructions
  1. Heat a skillet or saute pan over medium heat. Warm the olive oil, then add the diced onion. Saute the onions until they soften, then add the minced garlic and saute until it becomes fragrant. Add the bell pepper and saute for 5 to 7 minutes.
  2. Add the diced tomatoes and the tomato paste to the skillet and let simmer for 5 to 7 minutes. Add the spices and salt, pepper, and sugar to taste.
  3. Crack the eggs directly over the tomato mixture, evenly spaced apart in the pan. Cover with a lid, then let the mixture simmer for 10 to 15 minutes. Top with feta, garnish with chopped parsley or cilantro, and serve with bread.