INGREDIENTS

• 4 large Eggland’s Best® eggs
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 Anaheim pepper, chopped and seeded
• 2 cloves of garlic, minced
• 1/2 tsp oregano
• 1 tsp smoked paprika
• 1/4 teaspoon kosher salt
• 2 tbsp Tomato Paste
• 2 cans (14 oz each) Diced Tomatoes, undrained
• 1/2 cup broth of choice (chicken, veggie)
• 1/4 cup water
• 4 pita or flatbreads (6 inch)

INSTRUCTIONS

• Heat olive oil in large skillet over medium-high heat.
• Add the onions and peppers; sauté until onions begin to brown.
• Add garlic, stir and let it cook until fragrant.
• Now add the broth, salt, paprika, oregano, tomato paste, and diced tomatoes, one at a time, then stir it all together.
• Bring to a simmer, then lower heat and maintain simmer for 23 minutes for thickening.
• Add the 4 Eggland’s Best eggs into the skillet in each quadrant.
• Cover the pan, reduce heat and cook for 9 minutes or desired firmness and yolk consistency.
• Remove skillet from heat.
• Divide into quarters and serve.
• Enjoy!