Ingredients:

1 handful of sliced bell peppers (40g)- I used an assortment of red, yellow, & orange

1/4 cup (40g) diced onions

Salt & Pepper

1/8 tsp Cumin

1/8 tsp Turmeric

Dash of Cayenne Pepper

Dash of Paprika

Dash of garlic Powder

1/4 (70g) cup Tomato Sauce - comes in a can

1/2 cup (132g) diced tomatoes - comes in a can

1/4 cup (60g) Water

a few leaves of spinach

1 tbsp (9g) Feta cheese

Directions:

Step #1:

Using a normal pan or a cast iron skillet, heat up 2 teaspoons of olive oil on medium heat. (if you are using a cast iron skillet preheat your oven to 350F convection bake- You will need to use the oven later)

Step #2:

To your pan, add in your bell pepper slices and diced onion with a pinch of salt and pepper. Let it sauté for about 4-5 minutes. Step #3:Then, you will proceed to add in your spices: cumin, turmeric, cayenne pepper, paprika, and garlic powder. Mix it well!
Step #4:

To the vegetables and spices add your diced tomatoes, tomato sauce, and water. Let it simmer for 2-3 minutes, stirring it every minute or so.

Step #5:

After that, lower the heat, carefully crack on your eggs, crumble on feta cheese, and add on spinach/arugula.

Step #6:

If you are using a cast iron skillet, place your pan in the oven at 350F convection bake, until the eggs are cooked (cook time may vary depending on how you like your eggs cooked ) )If you are using a normal pan, turn up the heat on the stove to medium heat and cover with a lid until the eggs are fully cooked.

Step 6: Serve & Enjoy ​

(nutrition facts vary depending on your ingredients)