Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 4 slices sourdough bread, toasted (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper. Sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.
- Pour in diced tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
- Make 4 small wells in the sauce. Crack an egg into each well.
- Cover skillet and cook eggs for about 5 minutes, or until whites are set and yolks are still slightly runny.
- Garnish with chopped parsley and serve hot with toasted sourdough.
Notes
- Add extra veggies like zucchini or spinach for a more filling dish.
- Top with crumbled feta or goat cheese for added richness.
- Spice it up with red pepper flakes or a chopped chili.
- Sauce can be made ahead and refrigerated or frozen without the eggs.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 190mg
