INGREDIENTS
Produce:
- Eggs, 5-6
- Brown or white onion – 1/2 medium, peeled and diced
- Garlic – 1 clove, minced
- Green or red bell pepper – 1 medium, chopped
- Tomatoes – 4 cups (or 2 cans, 14 oz. each), diced
- Parsley – 1/2 tbsp chopped
Pantry:
- Olive oil – 1 tbsp
- Tomato paste – 2 tbsp
- Chili powder – 1 tsp
- Cumin – 1 tsp
- Paprika – 1 tsp
- Cayenne pepper – pinch (or more if you want it spicy)
- Sugar – to taste
- Salt and pepper – to taste
INSTRUCTIONS
- Heat the oil over medium heat in a large pan. Add the onion and sauté a few minutes and then add the garlic. Sauté until fragrant. Add the bell pepper and sauté for another 5-7 minutes until softened.
- Add tomatoes, tomato paste, spices and sugar and stir together well. Let this simmer for another 5 minutes until the mixture begins to reduce.
- Crack the eggs directly over the tomato mixture and space them out evenly. Cover the pan and let the eggs cook.
- Garnish with parsley. This dish pairs well with toast and tahini, and is great for either breakfast or dinner!