Ingredients
- 4 large eggs
- 400g canned whole tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (adjust to taste)
- Salt and pepper
- Olive oil
- Fresh cilantro or parsley
- Crusty bread for serving
Method
- Heat olive oil in a deep skillet over medium heat. Cook onion and bell pepper until soft, about 8 minutes.
- Add garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.
- Add tomatoes, break them up with a spoon. Season with salt and pepper. Simmer 10 minutes until thickened.
- Make 4 wells in the sauce. Crack an egg into each well.
- Cover and cook on low heat 5–7 minutes until whites are set but yolks are still runny.
- Top with fresh herbs. Serve immediately with crusty bread for scooping.
Notes
Don't stir after adding the eggs. The goal is set whites with liquid yolks — carry-over heat will continue cooking them after you take the pan off the burner, so pull slightly early.
Feta crumbled on top before serving is highly recommended.