INGREDIENTS
2 tbsp extra virgin olive oil 1 large onion, chopped 1 to 2 green bell peppers, chopped 2 garlic cloves, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp paprika 1/4 tsp red pepper flakes (optional, for heat) Salt, to taste 6 medium-sized fresh tomatoes, diced (or 1 28-ounce can of whole tomatoes, drained and chopped) 1/2 cup tomato sauce (optional, for a smoother texture) 6 large eggs
Optional Garnishes:
Fresh parsley, chopped Fresh mint, chopped Crumbled feta cheese (optional)
INSTRUCTIONS
- Heat olive oil in a large, heavy skillet or pan (with a lid) over medium heat.
- Add the chopped onion, bell peppers, and minced garlic. Season with a pinch of salt.
- Stir in the coriander, cumin, paprika, and red pepper flakes (if using). Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the diced fresh tomatoes and tomato sauce (if using). Stir everything together, bring to a boil, then reduce the heat to low. Let it simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened and the flavors meld together.
- Once the sauce is ready, use the back of a spoon to create 6 small wells in the sauce.
- Crack one egg into each well, being careful not to break the yolk. Cover the skillet with a lid and let the eggs cook over medium-low heat until the whites are set, but the yolks remain soft and runny (about 6-8 minutes).
- Once the eggs are done, remove from heat. Garnish with chopped parsley and mint for a burst of freshness and color. If desired, sprinkle with crumbled feta cheese for extra creaminess.
Serve immediately with your favorite bread for dipping (pita, crusty loaf, or challah are all excellent choices).