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By: Admin
Region: Others
Dish:Non Vegetarian - Egg
Time to Prepare: 20 Mins


1 tablespoon olive oil
1 medium onion sliced
1 medium red bell pepper sliced
2 cloves garlic minced
2 14 ounce cans diced tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon coriander
Salt and freshly ground black pepper
6 eggs
Fresh cilantro for garnish
Crusty bread for serving


-Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.

-Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.

-Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes. Garnish with fresh cilantro and serve with crusty bread or pita.


If you prefer the eggs more runny, you’ll want to reduce the sauce a couple extra minutes before cracking the eggs into the pan. Otherwise the sauce will run into the eggs, and we want to keep them separated for the most part.

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