Ingredients
- 6 eggs
- 2 cans of tomatoes each can 14.1oz or 400grams
- 2 small zucchini about 2 cups chopped
- 2 bell peppers about 2 cups chopped
- 1 small red onion or 1/2 medium onion
- 2 tbsp olive oil
- 1 garlic clove
- 1/2 tsp salt more to taste
- 1/4 tsp ground black pepper
- 1/2 tsp sugar
- 1/4 cup feta cheese
- 1/4 cup cheddar cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup water
Instructions
- Chop the zucchini, peppers, and onion.
- Shred the cheddar cheese and crumble the feta cheese.
- To a pan, over medium-high heat, add 2 tbsp of olive oil.
- When the oil is hot, add the peppers and zucchini. Cook them for about 7-8 minutes over medium-high heat until they get a bit of color on the outside. Stir occasionally.
- Add the onion, salt, pepper, and minced garlic, and cook for another minute.
- Add the tomatoes and 1/4 cup water. Mix everything and cook for about 10 minutes until the veggies are softened and about 5-6 minutes away from being ready.
- Make wells for the eggs with the back of the spoon. Crack the eggs in the wells made with the back of the spoon.
- Add the feta cheese and cheddar cheese (or other cheeses you’re using; see notes).
- Place the lid on and cook until the eggs are your desired consistency (mine took about 5-6 minutes). You can also finish it in the oven if you’d prefer at 390°F(200°C) for about 6-7 minutes.
- Add fresh parsley or other fresh herbs (see notes) to garnish it.
Notes
Tomatoes – Any high-quality canned tomatoes will work here. I generally use canned peeled whole plum tomatoes that I crush with the back of the spoon.
Cheese – If you don’t have feta and/or cheddar, worry not! You can use a lot of different cheeses for this recipe. It works with mozzarella, parmesan, goat cheese, and many others!
Parsley – If you don’t have fresh parsley, you could also use chives, cilantro, basil, or oregano.