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Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Rachael DeVaux



  • 2 tbsp avocado oil or extra virgin olive oil
  • 1/2 cup diced onion
  • 2 15oz canned diced tomatoes, no salt added
  • 1 6oz can tomato paste
  • 1 small zucchini, sliced into 1/2 inch thick half moons
  • 1 orange, yellow or red bell pepper, roughly sliced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp pink salt
  • 1/2 tsp ground pepper
  • 4-6 pasture-raised eggs


  • Fresh parsley
  • Fresh cilantro
  • Fresh chives
  • Feta cheese
  • Avocado
  • Pink Salt
  • Ground Pepper


  1. Heat oil in a 12-inch skillet on medium and add diced onions to caramelize for 4-5 minutes.

  2. Reduce heat and add tomatoes, tomato paste, zucchini, bell pepper, and spices. Stir until thoroughly combined and let cook for an additional 5 minutes.

  3. Create little egg “nests” in the mixture using the bottom of a spoon or spatula and crack an egg in each.

  4. Cook on low heat until the egg whites are solidified.

  5. Tip: Add a lid or create air vents through the egg whites using a knife to speed up cooking time.

  6. Once eggs are done, add crumbled feta, avocado, fresh herbs, salt, and pepper to taste. Serve with toasted sourdough and eat family style!