Save yourself $20 and make this brunch classic at home (don't forget the mimosa).
2 tablespoons olive oil
1 onion diced
3 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 28oz can diced fire roasted tomatoes
1/4 cup crumbled feta cheese
Heat oil in a large cast iron skillet over medium low. Add the onion and cook until tender. Add garlic and saute for 1-2 minutes.
Stir in chili powder, cumin and paprika and cook for one minute. Pour in tomatoes and simmer until thickened, about 10 minutes.
Crack the eggs into the tomato mixture, cover and cook until whites are no longer translucent, about 10 minutes. Top with fresh cilantro, crumbled feta and avocado slices. Serve with warm pita or bread.