Mom’s Recipes





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1 medium yellow o ion, halved and sliced

1 large red bell pepper, sliced thin

2 cans fire roasted tomatoes

4 cloves garlic, minced

1 tablespoon harissa powder

1 tablespoon hot smoked paprika

4 eggs

Olive oil


Fresh herbs such as parsley, chives, or cilantro

Crumbled goat or feta cheese

Plain Greek yogurt

Pickled onions

Toasted pita



1. In an oven-proof, medium-sized skillet, heat oil to medium-high heat and then add onion and saute 2 minutes. Add the fresh bell peppers and fresh garlic and sauté until softened and starting to brown on the edges. Add the spices.

2. Add tomatoes. If using fresh, sauté over medium heat so the natural juices release and a sauce starts to form. You can add a splash of water if the mixture is too dry. Taste and season with salt and pepper.

3. When sauce base has reached a thick-stew-y consistency, make four divots with the back of a spoon and crack an egg over each indentation. Top each egg with a little salt and pepper.

4. Turn heat to low, cover, and cook until the whites are set but the yolks are still soft, about 3-5 minutes.

5. Garnish with optional herbs, cheese, and yogurt.

Chef note: If making a larger batch, increase skillet size and double or triple the ingredients. After adding eggs, place skillet in pre-heated 350-degree oven and check eggs in 8-10 minutes for desired doneness. Serve with pita.




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