Fried Eggs in Spicy Tomato and Bell Pepper Stew

Olivia

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Fried eggs in spicy tomato and bell pepper stew topped with feta and parsley in a cast iron pan.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Breakfast

Cuisine: Mediterranean

Calories: 223

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 tablespoons olive oil
1 green bell pepper sliced
1 red bell pepper sliced
2 cups tomato sauce
4 eggs
½ cup feta cheese crumbled
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili flakes
2 tablespoons fresh parsley chopped

Equipment

Cast Iron Skillet

$64.90

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03/03/2026 08:00 pm GMT

Cast Iron

Cooking Instructions

Heat olive oil in a cast iron pan over medium heat.
Add green and red bell peppers and cook until softened.
Pour in tomato sauce and stir in salt, black pepper, and chili flakes.
Simmer for 5 to 7 minutes until slightly thickened.
Make small wells in the sauce and crack eggs into each well.
Cover and cook until egg whites are set.
Sprinkle feta cheese over the top.
Remove from heat and garnish with parsley before serving.

Nutrition

Calories: 223kcalCarbohydrates: 11gProtein: 11gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 182mgSodium: 951mgPotassium: 588mgFiber: 3gSugar: 7gVitamin A: 2134IUVitamin C: 73mgCalcium: 146mgIron: 3mg

Notes

Cook eggs to preferred doneness.

Adjust chili flakes for heat level.

Serve immediately while warm.

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