A spicy tomato sauce with colorful peppers. Served with a poached egg directly in the dish! Ideal for a hearty and healthy breakfast or a tasty brunch.
- 3-¼ ounces, weight Orange pepper, diced
- 2-⅛ ounces, weight Red onion, diced
- 7 ounces, weight chopped tomatoes
- 1 clove minced garlic
- ¼ teaspoons Cumin
- ½ teaspoon Paprika
- 1 teaspoon Chopped parsley
- ⅝ ounces, weight Feta cheese
- 2 whole small eggs
Mix bell pepper, red onion, tomatoes, garlic and spices. Add to slow cooker and cook on high for 1 1/2 to 2 hours, or on low for 3 to 4 hours.
Sprinkle feta over the tomato mixture. Make 2 wells in the tomato mixture and slowly crack an egg into each hole.
Put the lid back on the slow cooker and cook for another 15 minutes, until the egg whites are set but the yolk is still runny, unless you prefer a hard yolk, in which case allow another 5 minutes or so .