Ingredients
4 cups halved cherry tomatoes
2 cups chopped bell peppers (mixed red, yellow, green)
3 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika (smoked or sweet)
Salt and black pepper to taste
4 oz crumbled feta cheese
2 tbsp cream cheese
2 tbsp olive oil
4 slices country bread
1 tbsp lemon juice
Fresh herbs (like parsley, dill, or basil) for garnish
Instructions
Heat olive oil in a skillet, sauté garlic and bell peppers until softened (4-5 min)
Add tomatoes and spices; simmer uncovered until sauce thickens slightly (8-10 min)
Whisk feta with cream cheese and lemon juice until smooth
Toast bread slices until golden
Poach 2 eggs per serving and place them on the toast
Top with warmed tomato-pepper sauce and whipped feta
Notes
Tomato sauce can be prepped up to 24 hours in advance
Use pita or French bread for extra chew
Add crumbled feta to sauce for thicker consistency
Garnish with avocado slices for a creamy twist
Store leftover sauce in an airtight container for 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Stovetop cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approx. 2 poached eggs with toast)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg