Eggs with tomatoes and herbs

Here’s a simple and flavorful recipe for Eggs with Tomatoes and Herbs:

Ingredients:

• 4 large eggs
• 2 cups ripe tomatoes, diced (or 1 can of diced tomatoes, drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin (optional)
• 1/4 teaspoon paprika (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 2 tablespoons fresh basil or parsley, chopped (or a mix of both)
• 1/4 cup crumbled feta cheese or shredded cheese (optional)

Instructions:

1. Prepare the Tomatoes:

   • If using fresh tomatoes, dice them. If using canned tomatoes, drain them.

2. Sauté Onions and Garlic:

   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute until fragrant.

3. Cook Tomatoes:

   • Add the diced tomatoes to the skillet. If using ground cumin and paprika, add them now. Stir well.
   • Season with salt, pepper, and red pepper flakes (if using). Cook for about 5-7 minutes, until the tomatoes have softened and the mixture has thickened slightly.

4. Add Eggs:

   • Make small wells in the tomato mixture with a spoon. Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness (the whites should be set and the yolks slightly runny).

5. Add Herbs and Cheese:

   • Once the eggs are cooked, sprinkle the chopped fresh basil or parsley over the top. If using feta cheese or shredded cheese, sprinkle it on top as well.

6. Serve:

   • Serve the eggs with tomatoes and herbs straight from the skillet, with some crusty bread or pita on the side for dipping.

This dish is a flavorful and easy-to-make option for breakfast, brunch, or even a light dinner. Enjoy!