Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–6 large eggs
- Fresh parsley or cilantro for garnish
- Crusty bread or pita for serving (optional)
- Crumbled feta cheese (optional)
- Avocado slices (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and red bell pepper and cook for 5–7 minutes until softened.
- Stir in the garlic, paprika, cumin, and chili flakes, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes and season with salt and black pepper.
- Simmer the sauce for 10–15 minutes until slightly thickened.
- Make small wells in the sauce and crack the eggs directly into the wells.
- Cover the skillet and cook for 5–8 minutes until the egg whites are set and the yolks remain slightly runny.
- Garnish with fresh parsley or cilantro and serve immediately with crusty bread or pita.
Notes
- Add spinach or kale for extra greens and nutrition.
- Cooked chickpeas or spicy sausage can make the dish heartier.
- Crumbled feta cheese adds a creamy and salty finish.
- Adjust the spice level with additional chili flakes or fresh jalapeños.
- The tomato sauce can be prepared ahead of time and reheated before adding fresh eggs.
- Serve immediately for the best egg texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 185mg