Tasty Mediterranean Egg Dish (Print Version)
# Ingredients:
→ Sauce Base
01 -
Olive oil (2 tablespoons)
02 -
Onion (1 medium, diced)
03 -
Red bell pepper (1, seeded and diced)
04 -
Garlic cloves (4, finely chopped)
→ Spices
05 -
Paprika (2 teaspoons)
06 -
Cumin (1 teaspoon)
07 -
Chili powder (1/4 teaspoon)
08 -
Salt (to taste)
09 -
Black pepper (to taste)
→ Main Components
10 -
Whole peeled tomatoes (1 28-ounce can)
11 -
Large eggs (6)
→ Garnish
12 -
Fresh cilantro (1 small bunch, chopped)
13 -
Fresh parsley (1 small bunch, chopped)
# Instructions:
01 -
Heat olive oil in a large sauté pan over medium heat. Add chopped bell pepper and onion. Cook for 5 minutes or until the onion becomes translucent.
02 -
Add garlic, paprika, cumin, and chili powder. Cook for an additional minute to release the spices' flavors.
03 -
Pour the can of tomatoes into the pan. Break down the tomatoes using a large spoon. Season with salt and pepper. Bring the sauce to a simmer.
04 -
Use a large spoon to create small wells in the sauce. Carefully crack an egg into each well. Cook for 5 to 8 minutes, or until the eggs are cooked to your liking. Optional: Cover the pan with a lid to help eggs cook more quickly.
05 -
Sprinkle chopped cilantro and parsley over the top. Serve immediately, directly from the pan.
# Notes:
01 -
Can top with crumbled feta or goat cheese if not dairy-free
02 -
Traditionally served with pita bread
03 -
Best cooked in a stainless steel pan to avoid metallic taste