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Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Author Rachael DeVaux


  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced (or any preferred vegetable)
  • 1/2 cup roasted peppers (or diced bell peppers)
  • 1 cup canned diced tomatoes
  • 1/2 tsp spice blend (paprika, onion, garlic, parsley, coriander)
  • 1/4 cup water
  • 4 pasture-raised eggs
  • 2 tbsp goat or feta cheese
  • 2 tbsp fresh parsley
  • 1/4 tsp ground pepper


  1. In a medium to large skillet, sauté mushrooms and sliced red pepper in olive oil for 5-7 minutes, adding in spice blend towards the end.

  2. Pour in canned diced tomatoes and water, bring to boil, then let simmer, covered for 8-10 minutes.

  3. Using a spoon, form a well in the mixture and crack the egg inside. Repeat 3 more times. Let cook for an additional 6-10 minutes, or until the whites of the eggs are cooked through (can cover skillet to shorten cooking time).

  4. Once done, garnish with goat cheese, parsley, & ground pepper. Enjoy!