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Ingredients
- 3 Tbsp olive oil
- 1 onion, thinkly sliced
- 1 red pepper, thinly sliced
- 1 tsp salt
- 3 cloves garlic, pressed
- 1 tsp cumin
- 2 tsp paprika
- 1/4 tsp cayenne (optional)
- 1 28-0z can of tomatoes, crushed
- 6-8 large eggs
- 1-2 Tbsp parsley, roughly chopped
Details
Servings 3
Preparation time 1mins
Cooking time 1mins
Preparation
Step 1
Preheat oven to 400 degrees. Heat olive oil in a skillet over medium heat. When oil begins to shimmer, add onions, peppers and salt. Gently saute for 10-12 minutes, until peppers are soft and onions are light brown.
Move veggies to outside of skillet, leaving middle open. In middle, add garlic, cumin, paprika and cayenne. Toast spices for 15-20 seconds, until fragrant. Then quickly stir to coat the veggies with spices and allow to cook for 1 minute. Add the tomatoes, simmer for 10 minutes, until tomatoes begin to break down. Remove skillet from heat.
Using back of spoon, create a small well in tomato sauce. Gently crack egg into well. Repeat for each egg. Run a knife through each yolk to break.
Place skillet in oven for 6-8 minutes, until whites are set but yolks slightly runny. Garnish with parsley and serve immediately with toast!
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