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Brunch Collection



  • 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)


  • 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!
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