Adapted Recipe from Rachael DeVaux at Rachael's Good Eats
2 tbsp extra virgin olive oil
1/2 cup diced onion
2 15oz canned diced tomatoes, no salt added
1 6oz can tomato paste
1 orange/yellow/red bell pepper, roughly sliced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic powder
1/2 tsp pink salt
1/2 tsp ground pepper
4-6 pasture-raised eggs
4 slices of sourdough
S + P
Heat a 12-inch skillet over medium heat. Add the olive oil & onion and let caramelize for 4-5 minutes.
Reduce heat, and add the diced tomatoes, tomato paste, peppers, and seasoning. Stir and let cook for 5 minutes.
While simmering, toast the sourdough slices.
Create little indents with a wooden spoon and crack each egg in the indent. Cook on low and let egg white solifiy.
Once eggs are cooked as desired, top with the chives, feta, avocado and s+p. Serve with slices of sourdough and enjoy!