In a large skillet (with lid) heat olive oil over medium heat.
Place peppers and onions in skillet and cook until onions are soft and translucent, about eight minutes. Add garlic and spices; cook an additional two to three minutes, and then add in tomatoes. Cook for 15-18 minutes, until slightly thickened.
Gently crack the eggs over the surface of the sauce, spacing them out around the pan. Reduce heat to low and cover pan. Cook 6-9 minutes; it will be about six minutes for runny yolks and nine for harder ones.
Add the cheeses and parsley to the pan and cover again for just a minute to allow the feta to start to melt. Serve from the pot with salat yerakot (Israeli salad), fresh, warm pitas and hummus.
If you like things spicier, follow the recipe as written. If you prefer a milder dish, feel free to omit the jalepenos and/or cayenne.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 318 (61%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 858.6mg||264 %|
|Sodium 469.4mg||16 %|
|Potassium 639.9mg||17 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12g|
|Protein 38.1g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 522
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.