Ingredients
- Extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 1.5 teaspoon ground coriander
- 1.5 teaspoon sweet paprika
- 3/4 teaspoon ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- Warm pita, challah, french bread (to serve with)
Instructions
- Heat olive oil (about 3 tablespoons) in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with bread of your choice.
Notes
For prepping ahead: chop onion, green pepper, garlic, tomatoes. Everything but tomatoes cooks in one skillet, tomatoes get added after 5 minutes.
I think adding more spice is better
Could also add more eggs…