Ingredients (serves one)
Recipe can be multiplied by how many servings you require. Cook in larger pan or pot if so...
1/2 can chopped tomatoes
1 garlic clove, thinly sliced
1/8 brown onion, thinly sliced
1/3 chopped mushrooms
1/3 chopped capsicum
Tablespoon feta cheese
1/4 teaspoon of chilli powder, smoked paprika, cumin and dried oregano
Parsley to top
Teaspoon of jalapeños (fresh or jarred)
Salt and pepper
In a small pan or pot, lightly spray with oil and add garlic and onion.
Sauté for one minute, add mushrooms and continue to cook for 2 minutes on high heat.
Mushrooms should be browned well before next step.
Add half can of chopped tomatoes and all spices (cumin, chilli, paprika, oregano, salt and pepper).
Mix through well and bring to light bubble.
With a spoon, make a small space for eggs and carefully crack both eggs into space.
Sprinkle with feta and add jalapeños.
Cover with lid and reduce heat to low.
Continue to heat covered for 5 minutes, or until eggs are cooked to your liking.
Sprinkle with parsley and allow to rest for 2 minutes.
Serve by itself, or add your favourite side such as hummus, avocado, pita bread or toast.