Pretty good with a slice of toast, since we didn't have pita or tortilla. Also didn't have paprika or cumin, so I basically did the following...sauteed garlic, onion, and 1 jalapeno in olive oil, then stirred in a 14-oz can of fire-roasted tomatoes with some cayenne and garlic powder, a handful of cherry tomatoes, and 5 pieces of pickled jalapeno diced. After sauteing a while, it got dry, so I added a dash of tomato sauce and maybe 1/4-1/2 cup of chicken stock. After about 15 minutes total, I cracked 4 eggs into a small bowl and slid them in, then covered and cooked for 2-3 minutes more. The yolks were runny and it was perfect. I spooned them onto a plate and topped with crumbled feta.
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Pretty good with a slice of toast, since we didn't have pita or tortilla. Also didn't have...