This is a hearty tomato and egg dish that is perfect for breakfast, lunch or dinner. It's also a one-pan dish, making for easy clean up.
Here are the ingredients you will need:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tsp of paprika
- 1 tsp of cumin
- 1/2 tsp of chili powder
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley, chopped (optional)
- Pita bread or crusty bread for serving
Here's how to make it:
1. Heat a large skillet over medium-high heat.
2. Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute.
4. Pour the can of diced tomatoes into the skillet, and stir to combine.
5. Add the paprika, cumin, chili powder, salt and pepper to the skillet. Stir to combine.
6. Lower the heat to medium and let the tomato mixture simmer for 10-15 minutes, or until the sauce has thickened.
7. Crack the eggs into the skillet, making sure to space them out evenly.
8. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
9. Garnish with fresh parsley (if using) and serve with pita bread or crusty bread.