• In a medium deep skillet, heat oil over medium. Add onion and garlic and cook 5 minutes. Sprinkle with next 4 ingredients. Cook 2 minutes.

  • Stir in tomatoes, peppers and salt. Cover, reduce heat and simmer 10 minutes, stirring occasionally.

  • Stir in 1/2 cup feta and 1/3 cup chopped parsley. Crack an egg into a small bowl, make a small indentation in sauce and drop egg into indentation. Repeat with remaining eggs. Cook 5 minutes, then cover and cook 5 more minutes, until yolks are almost set. Remove from heat; let stand 2 minutes or until desired doneness. Sprinkle with 1/4 cup each feta and parsley. Serve with bread or couscous, if desired.

  • Tip: Follow first 2 steps of recipe and cool. Spoon into a lidded dish and refrigerate up to 1 week. Reheat in a skillet.

Nutrition Facts

222 calories; 14 g total fat; 751 mg sodium. 15 g carbohydrates; 12 g protein;