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A one skillet dish of eggs poached in a spicy sauce of tomatoes and peppers and served with crusty bread for sopping up the delicious sauce and dipping into the soft egg yolk.
Servings 4 to 6
Author Rosalie D'Amico


  • 2 tablespoons olive oil
  • ½ large yellow onion peeled and diced
  • ½ red bell pepper diced
  • ½ Poblano pepper diced
  • ¼ teaspoon salt
  • 3 cloves garlic minced
  • ½ teaspoon coriander or cumin
  • ½ teaspoon Pimenton (I like Pimenton Piccante to add a little spiciness)
  • 1 can (14 ounces) fire roasted tomatoes with chilies (I recommend Muir Glenn)
  • 1 cup Mezzetta Spicy Marinara or tomato sauce
  • 1 cup water
  • 2 tablespoons chopped fresh cilantro or Italian parsley plus additional for garnish
  • 1 tablespoon finely chopped fresh mint
  • 4-6 eggs
  • ½ cup crumbled feta cheese


  • Heat the olive oil in a large skillet. Add the onion, peppers, and salt. Cook until the onions are soft, about 5 minutes.
  • Add the garlic and spices and continue cooking for 1 to 2 minutes.
  • Pour in the tomatoes, tomato sauce and water. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
  • Using the back of a spoon, make indentations in the sauce and crack an egg into each one. Spoon a bit of sauce over each egg white, being careful not to cover or disturb the egg yolks.
  • Cover the pan and cook over low heat for 5-8 minutes until the whites are set but yolks are soft. When eggs are almost cooked to your liking, sprinkle the feta cheese around the eggs.
  • Garnish with chopped cilantro or parsley.