Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 4 large eggs
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until soft (about 5-7 minutes).
- Stir in minced garlic, cumin, and paprika; cook for 1 minute until fragrant.
- Pour in the diced tomatoes and season with salt and pepper. Simmer for about 5 minutes.
- Create wells in the sauce and crack an egg into each well. Cover with a lid and cook until egg whites are set but yolks remain runny (about 5-7 minutes).
- Garnish with fresh herbs and serve hot with crusty bread or pita.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 egg with sauce (approximately 200g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 370mg