Originally posted 9/5/18

Ingredients (yield: 2 servings)

1 (15oz) can diced tomatoes

1/2 of an onion, diced

1 sweet bell pepper, deseeded and diced

1 clove of garlic, minced

Vegetable oil

Salt, pepper, to taste

My spices: paprika, turmeric, curry powder, ginger, crushed red pepper flakes

4 eggs

2 pieces of naan or pita bread

Avocado or feta cheese


Step 1: Heat a small amount of vegetable oil in a large, shallow frying pan. Add onion and saute until translucent.

Step 2: Add minced garlic, salt, pepper, and spices, and cook for 2 minutes more, or until fragrant.

Step 3: Add the can of diced tomatoes and stir to combine. Cover your pan and cook on medium-low for 7-9 minutes.

Step 4: Make 4 “wells” in the tomato mixture with a spoon or spatula.

Step 5: Crack 1 egg into each of the wells. Cover the pan and cook 2-3 minutes, or until eggs are white on top and only jiggle a little bit.

Step 6: Remove pan from heat. Scoop 2 eggs and half of the tomato mixture into two bowls. Sprinkle with feta cheese or diced avocado and serve with toasted naan bread on the side.

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.