- 1 tablespoon olive oil

- 1 yellow onion, finely chopped

- 2 cloves garlic, minced

- 1 medium red bell pepper, finely chopped

- 1 tablespoon tomato paste

- 1 28-oz can diced tomatoes (fire-roasted, if available)

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1 teaspoon salt

- ¼ teaspoon red pepper flakes (optional, for kick)

- 1 cup JUST Egg

- Fresh cilantro (for garnish)


Over medium heat, warm the olive oil in a 12-inch skillet (nonstick, or well-seasoned cast iron, preferred). Once hot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 to 2 more minutes.

Add the bell pepper, tomato paste and canned tomatoes. Cook uncovered, stirring occasionally, for about 10 minutes until slightly thickened.

Add the paprika, cumin, chili powder, salt and (if using) red pepper flakes. Taste for additional salt and seasonings. Continue to simmer the sauce until it thickens enough to create wells that will hold just long enough to pour the JUST Egg into.

Once the sauce is thick enough, use a spatula to create evenly-spaced wells for the JUST Egg. Carefully pour about ¼ cup of JUST Egg into each well, making 3 to 4 wells total. Reduce the heat to medium-low and cover the pan. If using feta cheese, sprinkle it on after 2 minutes of cooking. The JUST Egg should cook through in 5 to 8 minutes; use a small paring knife to check whether the liquid portion has all set. Remove the skillet from the heat.