Ingredients
Scale
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 large eggs
- 1/4 cup chopped fresh cilantro, for garnish
- 2 tablespoons olive oil
Instructions
- Step 1: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic, smoked paprika, cumin, and cayenne pepper (if using) and cook for 1 minute more, stirring constantly, until fragrant.
- Step 2: Stir in crushed tomatoes and diced tomatoes. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly.
- Step 3: Make six wells in the tomato sauce, spacing them evenly. Carefully crack one egg into each well.
- Step 4: Cover the skillet and cook for 8-10 minutes, or until eggs are cooked to your liking. The whites should be set, and the yolks can be runny or cooked through depending on your preference.
- Step 5: Garnish with fresh cilantro and serve immediately with crusty bread for dipping.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent sticking.
- Serve with a dollop of feta cheese and a sprinkle of fresh parsley alongside the crusty bread for an extra flavour boost.
- For a richer flavour, gently fry the onions and peppers until lightly caramelized before adding the spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American