Ingredients
- 2 tbsp (30 mL) olive or avocado oil
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Pinch or two ground red pepper
- 1 medium onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 14 oz can (414 mL) crushed tomatoes (or passata)
- 3 cups chopped fresh tomatoes (about 3 medium)
- 6 eggs
- Handful fresh, chopped parsley for garnish, optional
Instructions
- Preheat the oven to 375F (191C).
- Heat a large oven-safe skillet (I like cast iron) over medium heat, then add the olive oil, cumin, paprika, ground red pepper, salt and black pepper. Stir the spices for about 30 seconds to 1 minute, until they become fragrant.
- Add the onion and bell pepper. Stir to coat with the oil and spices, then continue to cook and stir for about 15 to 20 minutes or until the veggies soften. You don’t want them to brown so be sure the heat isn’t too high.
- Add the crushed and fresh tomato and bring to a low simmer. Cook for about 10 minutes more until the fresh tomato softens.
- Now, you’ll add the eggs. Make little wells in the tomato sauce and crack an egg into each one. Place the skillet in the oven and bake for 8 to 10 minutes or until the whites are set. Carefully remove from the oven (that handle is hot!), garnish with parsley and serve.
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