Spicy Fire Roasted Poached Eggs with Feta

Eggs are one of my favorite sources of protein + nutrients.

Incredibly satisfying…they are actually great for any meal of the day! Seems like whenever I haven’t made it to the store for a bit, I still ALWAYS have eggs on hand.

So, eggs for dinner it is…then, I ask myself why I don’t serve them for dinner more often…so fast and EASY!

This recipe is SO warm, and comforting during the Winter months.
You can leave out the red pepper flakes to make them a bit more mild.

Makes about 3 servings

Ingredients:

• 1 Tbsp avocado oil, or olive oil
• 1 small red onion, finely diced
• 2 fresh garlic cloves, minced or pressed
• 1/2 tsp hot smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• sea salt and fresh ground pepper, to your taste
• 1 (14.5 ounce) jar fire roasted diced tomatoes, undrained
• 5 eggs
• 1/3 cup feta cheese, crumbled
• 2 Tbsps fresh chopped parsley

Instructions:

Heat oil in a large skillet over medium heat.

Add the onion, garlic, paprika, cumin, red pepper flakes, and oregano.

Sauté for about 2-3 minutes until fragrant and the onions are soft.

Add the roasted tomatoes and bring to a simmer. Using a spoon, make small spaces in the sauce for the eggs.

Then very gently crack an egg into each space.

Lower the heat, place a lid over the skillet and gently cook for about 5 minutes or until the whites are just set and yolks are still soft.

Sprinkle with crumbled feta cheese and fresh chopped parsley.

Enjoy!

❤Rachel

Spicy Fire Roasted Poached Eggs with Feta

February 23, 2018

by Rachel Maser - CleanFoodCrush

Category Breakfast

Ingredients

• 1 Tbsp avocado oil, or olive oil
• 1 small red onion, finey diced
• 2 fresh garlic cloves, minced or pressed
• 1/2 tsp hot smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• sea salt and fresh ground pepper, to your taste
• 1 (14.5 ounce) jar fire roasted diced tomatoes, undrained
• 5 eggs
• 1/3 cup feta cheese, crumbled
• 2 Tbsps fresh chopped parsley

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add the onion, garlic, paprika, cumin, red pepper flakes, and oregano.
3. Saute for about 2-3 minutes until fragrant and the onions are soft. 
4. Add the roasted tomatoes and bring to a simmer. Using a spoon, make small spaces in the sauce for the eggs.
5. Then very gently crack an egg into each space. 
6. Lower the heat, place a lid over the skillet and gently cook for about 5 minutes or until the whites are just set and yolks are still soft. 
7. Sprinkle with crumbled feta cheese and fresh chopped parsley and enjoy!

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com

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