~350–420 calories | 20–25 g P | 18–25 g C | 20–25 g F (varies based on oil + feta amount) Ingredients: Base: 3–4 ripe tomatoes, sliced in half ½ red onion, diced ¼ cup red bell pepper, diced 1 green chili, chopped 3–4 cloves garlic, minced 1 tbsp olive oil Eggs & Seasoning: 2–3 eggs Salt, pepper, paprika (to taste) Finishing Touches: Feta, crumbled Fresh cilantro or parsley Chili oil Instructions: Heat the olive oil in a pan over medium-high heat. Place tomatoes cut-side down in the pan. Add onion, red peppers, green chili, and garlic around them. Cover and sear until tomato skins begin to loosen. Stir the aromatics occasionally so they don’t burn. Remove tomato skins and gently mash the tomatoes into a jammy, saucy consistency with the softened onions and peppers. Season with salt, pepper, paprika, and any other spices you like. Add the eggs: crack eggs on top and let them poach. Cover and cook until eggs reach your desired doneness. Finish strong with a generous crumble of feta, fresh herbs, and a drizzle of chili oil. Serve with crusty bread and dive in.