Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Feta cheese or fresh mozzarella (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and diced red bell pepper; cook for another 3-4 minutes until softened.
- Sprinkle in ground cumin, smoked paprika, and cayenne pepper if using. Stir well to coat the vegetables.
- Pour in crushed tomatoes and season with salt and pepper. Simmer uncovered on low-medium heat for 10-15 minutes until the sauce thickens slightly.
- Make small wells in the sauce and carefully crack the eggs into each well. Cover and cook for 5-7 minutes until whites are set and yolks are runny or cooked to your preference.
- Remove from heat, garnish with chopped herbs and optional cheese. Serve hot with bread or pita.
Notes
- Use high-quality canned tomatoes for best flavor.
- Adjust spice levels with more or less cayenne or paprika.
- Add extra vegetables like spinach for variation.
- Vegan version: skip eggs or replace with tofu scramble.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 185 mg