This is one of my favorite breakfast dishes. Precise amounts of ingredients is not needed. Just add according to your taste or what you have available and enjoy.
You need a large skillet with a lid to prepare this recipe in. Saute 1 diced sweet onion and 3-4 minced garlic cloves in 1-2 TBS olive oil. While they saute, dice 3-4 sweet peppers. Add to pan. For an extra kick, add 1-2 seeded and chopped jalapeño peppers.
Sprinkle on salt, cumin, and paprika. Saute until spices are browned but not burnt.
Open a small can of tomato paste. Pour contents in a blender. Add ~1/2 to 3/4 C water and some bouillon. (I use about 1 TBS of vegetarian Better Than Bouillon). Pour over onion and peppers. Add a can of diced fire roasted tomatoes.
Chopped up fresh cilantro. Mix into the main dish.
Add 6-12 dried cayenne peppers and leave on top to remove later. Or sprinkle on some cayenne powder according to taste.
Cover. Bring to a heavy simmer then lower temp and let it lightly simmer for at least 30 minutes if using the powder or until the cayenne peppers are soft and have had time to release flavor into the tomato base. When time is up, remove the cayenne peppers (if whole ones were added).
Crack 6-10 eggs and pour on top of the tomato base. Cover and simmer until soft.
Add feta cubes. I like Violife plant based feta on mine. sprinkle on fennel seeds. Cover and let the cheese soften.
Serve. Goes nicely with toasted whole wheat bread or fried shredded potatoes.
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