- 3 tablespoons extra virgin olive oil – plus more to garnish
- 1 red onion – finely diced
- 1 bell pepper – finely diced
- 1 tsp paprika
- ¼ tsp smoked paprika
- 1/2 tsp cayenne (optional)
- 3 cloves garlic – finely chopped
- 6 tomatoes – finely chopped
- 6 eggs
- 1 cup sheeps milk feta – crumbled
- Fresh dill to garnish
- Fresh bread – challah, sourdough
- Heat up a large pan with 3 tablespoons extra virgin olive oil. Add in the chopped bell pepper, red onion and season with kosher salt and cracked black pepper. Sauté for 5 minutes on medium low.
- Add in the garlic, paprika, smoked paprika and cayenne. Sauté for another couple of minutes to really release all those flavors. Add in the tomatoes and season well with salt and cracked black pepper. Cover with a lid on medium low heat to let it cook down and turn into a sauce for around 15-20 minutes, stirring regularly so it doesn’t stick to the bottom.
- Once it turns into a sauce, I like to uncover and turn up the heat to let it reduce and thicken a bit. I find it clings to the eggs better this way when they are poaching. Check for seasoning before adding in the eggs to make sure it is exactly where you want it to be. Make 6 wells in the sauce and add in your eggs. Season the eggs a bit with salt and pepper and then sprinkle the feta all over. Cover with a lid and turn the heat up to medium high. Cook covered for 3-5 minutes depending on how you like your eggs.
- Remove the lid and garnish with a lot of fresh dill and drizzle extra virgin olive oil. Serve directly from the pan with fresh bread and enjoy!