Recipe courtesy of Mac Jarvis


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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 servings
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Two 16-ounce cans fire roasted tomatoes

1/4 cup cilantro, leaves chopped and clean stems saved

2 tablespoons olive oil

1 onion, diced

5 cloves garlic, minced

1 cup canned jalapenos, chopped

1 Fresno chile, minced

1 red bell pepper, diced

Kosher salt and freshly ground black pepper

2 teaspoons ground cumin

1 teaspoon dried oregano

2 teaspoons smoked paprika

4 large eggs

1/4 cup crumbled feta


  1. Puree the canned tomatoes with the cilantro stems in a blender until smooth. Set aside.
  2. Heat the oil in a 12-inch skillet over medium heat and add the onions, garlic, jalapenos, Fresno chile and bell peppers and cook until the vegetables are soft and caramelized, about 15 minutes. Season with salt and pepper. Add the tomato puree, cumin, oregano and paprika and and cook down until the sauce has thickened, 35 to 45 minutes.
  3. Make 4 egg-size indentations in the thickened sauce and crack an egg into each indentation. Cover and cook for 4 to 6 minutes, depending on desired egg doneness. Garnish with the chopped cilantro and feta. Serve immediately. 
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