- 4
Ingredients
- Variation from Tasting Table:
- 1 onion, diced
- 1 garlic clove, minced
- 2 Tbsp Olive oil
- 1 green pepper, diced
- 2 cans diced tomatoes
- 2 Tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked or regular paprika
- 1/8-1/4 tsp ground cayenne (depending on how spicy you like it)
- Salt and Pepper to taste
- 5 eggs
- 1/4 cup chopped fresh cilantro
- pita or naan wedges for serving
- 2 plum tomatoes, peeled and divided
- 5 tablespoons olive oil, divided
- 1/2 yellow onion, peeled and halved
- 2 garlic cloves, roughly chopped
- 1 jalapeño—stemmed, seeded and roughly chopped
- 1 cinnamon stick
- 1 teaspoon cumin
- One 28-ounce can whole San Marzano tomatoes, crushed by hand
- Kosher salt, to taste
- 4 eggs
- Cilantro leaves, for garnish
- Pita, for serving
Preparation
Step 1
Heat oil over medium heat in a large skillet, add onion and green pepper and saute until softened. Add garlic and saute until fragrant. Next add diced tomatoes, paste, chili powder, cumin, paprika, cayenne and salt and pepper. Stir well to combine and bring the sauce to a simmer. Crack 5 eggs directly into the skillet, then cover and cook for 10-15 minutes, until eggs are done to your liking. Sprinkle with cilantro and serve with bread wedges.
Variation:
Preheat the oven to broil. Halve 1 of the plum tomatoes and place on a baking sheet. Toss with 1 tablespoon of the olive oil and the onion. Roast, turning as needed, until lightly charred, 7 minutes for the tomato and 12 minutes for the onion.
2. Roughly chop the remaining plum tomato. In a 12-inch cast-iron skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the garlic, jalapeño, cinnamon stick and cumin, and cook until fragrant, 1 to 2 minutes. Add the roasted vegetables, the chopped plum tomato and the canned tomatoes, and bring to a simmer. Cook until the tomatoes have broken down and the sauce has thickened, 20 to 25 minutes. Season with salt.
3. Make 4 wells in the sauce and crack 1 egg into each. Season each egg with salt, then cover the pan and continue to simmer until the eggs are just set but still have runny yolks, 3 to 4 minutes.
4. Garnish with cilantro leaves and serve with pita.