Middle Eastern
✤1/2 tbsp olive oil
✤1 medium onion, diced (~184g)
✤1 bell pepper, diced (~164g)
✤4 cloves garlic, minced
✤1- 28 oz can whole peeled tomatoes w/ juice
✤ Paprika, to taste
✤ Cumin, to taste
✤ Chili powder, to taste
✤ Ground coriander, to taste
✤ salt & pepper, to taste
✤6 eggs
✤ Fresh parsley, chopped, for optional garnish
❖In a large sauté pan, heat the oil over medium heat. (Note: tomato acid may erode the finish on cast iron, so avoid using.) Add the onion & pepper and cook for about 5 minutes, until onions are soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
❖Pour in the tomatoes & all spices, and break down the tomatoes using a large spoon. Bring to a boil, then reduce to low and simmer until sauce begins to thicken, about 5-10 minutes.
❖Using the large spoon, create 6 small wells in the sauce and gently crack the eggs into each well. Cover the pan and cook for 5-10 minutes, or until eggs are done to your liking.
❖Garnish with the optional parsley.
