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4 Tomatoes
2 tbs Olive Oil
1 Diced Onion
1 sliced Red Pepper
1 sliced Green Pepper
3 Cloves Crushed Garlic
1 tsp Cumin
1 tsp Paprika
3/4 teaspoon Salt
1/2 teaspoon Chili Powder
4 Eggs


In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat.
Add the onion and sauté for 2-3 minutes, until softened.
Add the peppers and garlic, and sauté for an additional 3-5 minutes.
Add the tomatoes, cumin, paprika, salt, and chili powder.
Mix well and bring the mixture to a simmer.
Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency.
(Taste the sauce at this point and adjust for salt and spice, as desired.
) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg.
Crack one egg into each of the craters.
Cover the skillet and simmer for 5-7 minutes, until the eggs have set.
Serve immediately with crusty bread or pita.

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