Mediterranean-Inspired Egg and Feta Skillet

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Add the diced red onion and bell pepper to the skillet and sauté for 5 minutes, or until softened.

Stir in the halved cherry tomatoes and sliced kalamata olives. Cook for another 3 minutes, until the tomatoes begin to soften.

Create two small wells in the vegetable mixture and crack one egg into each well. Season the eggs with 1/4 teaspoon of black pepper.

Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Remove the skillet from the heat. Sprinkle the crumbled feta cheese and chopped fresh parsley over the eggs and vegetables.

Serve immediately, directly from the skillet or transferred to plates.