In a large pan, heat up the spices until fragrant, over medium heat. Remove and set aside.
Add oil and butter to pan to sauté the onion until tender. Add garlic and cook for 2-3 minutes. Add the spices back in along with tomatoes and peppers, bring to a simmer.
Make 4 small dimples in the sauce. Crack one egg in each dimple. Reduce heat and top with feta.
Cover with lid and cook for 2-3 minutes, until the eggs have poached. Sprinkle with sumac, aleppo and fresh herbs. Season to taste.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 266
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 200mg67%
- Sodium 455mg19%
- Potassium 248mg8%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Ingredients
Directions
In a large pan, heat up the spices until fragrant, over medium heat. Remove and set aside.
Add oil and butter to pan to sauté the onion until tender. Add garlic and cook for 2-3 minutes. Add the spices back in along with tomatoes and peppers, bring to a simmer.
Make 4 small dimples in the sauce. Crack one egg in each dimple. Reduce heat and top with feta.
Cover with lid and cook for 2-3 minutes, until the eggs have poached. Sprinkle with sumac, aleppo and fresh herbs. Season to taste.
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