Ingredients
Scale
- 2 tablespoons olive oil
- 1 big onion (yellow or white)
- 1 sturdy bell pepper (red preferred)
- 3–4 fresh garlic cloves (crushed)
- 1 tablespoon tomato paste
- 1 big can of diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- A pinch of smoky cayenne or chili flakes (optional)
- A small handful of fresh parsley or cilantro (for garnish)
- 4–6 big free-range eggs
- Salt and pepper, to taste
Instructions
- Heat olive oil in a frying pan over medium heat and soften the onion and bell pepper until sweet and golden.
- Add the crushed garlic and cook until fragrant.
- Stir in the tomato paste and toast for a minute to enhance the flavor.
- Add the diced tomatoes, ground cumin, paprika, salt, and pepper, and let the mixture simmer until thickened (about 20 minutes).
- Create wells in the sauce and crack the eggs into them. Cover with a lid or foil until the egg whites are set and yolks are slightly runny.
- Garnish with parsley or cilantro and serve immediately with crusty bread.
Notes
Feel free to substitute or add vegetables as desired. This dish is forgiving and can be adapted to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: North African, Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 290mg