Cook the onions, pepper and tomato in a skillet on the stove. Once the sauce is all done, gently crack eggs on top of the sauce and bake it in the oven to finish cooking the eggs.
Like any great dish, there are several variations of this recipe. Here I have the more traditional version. But you can customize it to suit your palette by adding chopped spinach, sauteed mushrooms, or feta cheese.
Ingredients: (Serves 4)
2 tbsp olive oil
1 large red onion onion, chopped fine
1 large red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
Cayenne pepper to taste
Salt and pepper to taste
1 tbsp tomato paste
4 cups of chopped ripe tomatoes or 1 can (28-ounce) chopped tomatoes with juices
8 large eggs
Lots of chopped cilantro, for serving
- Preheat oven to 375 F.
- Heat oil in a large skillet over medium heat. Add onion, garlic and bell pepper and cook gently until soft, about 10 minutes.
- Stir in cumin, paprika and cayenne, and add the tomatoes both chopped and tomato paste. Season with salt and pepper. Increase the heat to high till the mixture comes to a boil. Simmer and cook until tomatoes have thickened a bit, about 10 minutes. Sauce should not be too runny or too thick.
- Gently crack eggs over the hot tomato sauce. Season the eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve hot.