Photo & Styling: Naomi Avliovitch

Yield: 6 servings

Prep time: 20 minutes

Level: Easy

Ingredients:
1/2 cup olive oil
2 large tomatoes, preferably peeled
2 jalapeno peppers, seeded and sliced
3 red peppers, chopped
3 cloves garlic, crushed
3 heaping tablespoons tomato paste
1 tablespoon cumin
Salt according to taste
1 teaspoon paprika
1/8 teaspoon ground chili pepper
1/4 teaspoon pepper
6 eggs
1 container Tnuva Feta Sheep’s Cheese, cut into cubes
1/2 cup chopped parsley

Instructions:
1. Chop the tomatoes and the red peppers.
2. Heat the oil in a deep skillet, then add the red peppers and the jalapeno peppers. Cook for 4 minutes or until softened.
3. Add the chopped tomatoes and stir gently. Recue heat, cover and cook for 6-7 minutes.
4. Add the garlic, tomato paste and the seasoning. Mix gently and let simmer for 2 minutes.
5. Carefully add the eggs to the skillet. Add the cubes of Feta cheese around the eggs. Cover and cook for 7 minutes, until the eggs are set.
6. Add parsley and serve immediately.