This is what you need:
5 or 6 eggs
A can of diced tomatoes (128oz or so)
A red bell pepper
1 white or yellow onion
4 garlic cloves
3 tbsp. feta cheese
1 tbsp. cumin
2 tbsp. paprika
Dried chili flakes (add as desired)
Salt and pepper
A pan
An oven helps
Fresh cilantro for garnish
A dirt-cheap supermarket baguette
Add glug of olive oil to pan, place on medium heat—ideally on a stove. Slice onion & bell pepper, add to pan. Chop garlic.
Once onions are translucent (about 5-7 minutes) add garlic and seasonings (cumin, paprika, salt and pepper), cook for 2 minutes, add canned tomatoes; heat oven to 400; bring tomatoes to a boil, reduce heat, add crumbled feta cheese and stir. Check seasoning and adjust as needed, crack eggs and plop those guys into sauce, season egg-tops with salt and pepper and place your pan into th oven and cook until eggs are cooked (about 7 minutes).
Garnish with fresh cilantro and serve with dirt-cheap supermarket baguette.
There’s no proper photograph of this recipe because it’s all been eaten already.
Fuckhead on Fatherhood has taken on a fair bit of subscribers as of late, so I’m excited to announce that tomorrow I’ll be sharing with you folks a build-up of sorts towards Father’s Day.
You’ll find plenty of laughs along the way, and maybe a buck or two.
Have a great night.