Ingredients
Scale
- 2 tbsp Vegetable oil
- 1 medium Onion (diced)
- 1/2 Red bell pepper (diced)
- 1 medium Potato (diced)
- 4 cloves Garlic (minced)
- 1 28-ounce can Crushed tomatoes
- 5–6 Eggs
- Fresh Cilantro or parsley (for garnish)
- Optional: Sliced avocado and cheese (Feta, Parmesan, Mozzarella)
Instructions
- Heat vegetable oil in a skillet over medium heat. Add onion, red bell pepper, and potato; cook for 4-5 minutes until soft.
- Stir in garlic and cook for an additional minute before adding crushed tomatoes along with salt, pepper, sugar, paprika, and cumin.
- Reduce heat to low and simmer the sauce for 3-4 minutes to meld flavors.
- Create wells in the sauce and crack eggs into each well; season lightly with salt and pepper.
- Cover and cook on low heat for 5-8 minutes until egg whites are set but yolks remain runny or cooked to your preference.
- Garnish with fresh cilantro or parsley and serve immediately with toasted bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 218mg