1 yellow onion

1 orange bell pepper

1 T avocado oil

1 tsp Smoked Paprika

1 tsp Sizzle

1 tsp ground Cumin

1 can (15 ounces) chopped roasted tomatoes

3 eggs

1 tsp Smoked salt

¼ cup crumbled feta cheese

2 tablespoons chopped fresh cilantro


  1. Cut onions and peppers into ¼-inch slices and sauté with avocado oil until brown. 
  2. Add spices and canned tomatoes and stir. 
  3. Using the back of a spoon, make three small wells in the tomato mixture. Crack an egg into each well; season each egg with a pinch of Smoked salt. 
  4. Cover the pan and let cook for 5-7 minutes. 
  5. Finish with crumbled feta and cilantro. 
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