Eggs for Dinner
Elevate your weeknight meals with "Eggs for Dinner," a vibrant and satisfying one-skillet recipe that's both comforting and packed with flavor. Perfectly poached eggs nestle into a spiced tomato and vegetable base made with sautéed onions, red bell pepper, and fragrant garlic, all seasoned with paprika, cumin, and a subtle kick of chili flakes. Finished with creamy crumbled feta and a fresh parsley garnish, this dish is as visually stunning as it is delicious. Ready in just 30 minutes, it’s a quick, wholesome dinner idea that pairs beautifully with crusty bread for dipping into the rich, flavorful sauce. Whether you’re looking for a fuss-free weeknight option or an impressive brunch idea, this recipe is sure to become a favorite in your rotation! Keywords: eggs for dinner, poached eggs recipe, quick skillet meal, one-pan dinner, easy dinner ideas.
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 large, diced onion
- 1 large, diced red bell pepper
- 3 cloves, minced garlic
- 1 14-ounce can canned crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup, crumbled feta cheese
- 2 tablespoons, chopped fresh parsley
- 1 loaf, for serving (optional) crusty bread
Instructions
Heat the olive oil in a large, deep skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, paprika, ground cumin, chili flakes, salt, and black pepper. Stir well to combine, then simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
Using the back of a spoon, create small wells in the sauce. Gently crack an egg into each well.
Cover the skillet with a lid and allow the eggs to cook for 5-8 minutes, or until the whites are set but the yolks are still slightly runny (adjust time if you prefer fully cooked yolks).
Sprinkle the crumbled feta cheese over the dish, then garnish with chopped fresh parsley.
Serve hot, directly from the skillet, with crusty bread for dipping.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 309.2 g | 112% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 41.7 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 924 mg | 71% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3090 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
