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Ingredients
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Step by step
Method
5 steps
- 1
Dice the onion and bell pepper.
- 2
Heat the olive oil in a large skillet over medium. Cook the onion and pepper 6 to 8 minutes, until soft and starting to brown at the edges.
- 3
Stir in the oregano and crushed red pepper for 30 seconds, then add the diced tomatoes with their juice, the salt, and black pepper. Simmer 5 minutes, until the tomatoes break down and most of the liquid cooks off.
- 4
Turn the heat to medium-low and pour in the beaten eggs. Let them sit 20 seconds, then stir slowly and gently, pulling the eggs through the sauce, for 1 to 2 minutes, until they're softly set but still creamy. Take the pan off the heat a little before they look done; they keep cooking.
- 5
Scatter the parsley and feta over the top and serve right away with crusty bread.