Ingredients
Scale
- 2 tbsp vegetable oil
- 5–6 eggs
- 1 medium onion (diced)
- 1/2 red bell pepper (diced)
- 1 medium potato (diced)
- 4 cloves garlic (minced)
- 1 (28-ounce) can crushed tomatoes
- Salt, black pepper, sugar, paprika, cumin (to taste)
- Fresh cilantro or parsley (for garnish)
Instructions
- Heat the oil in a skillet over medium heat. Add onion, bell pepper, and potato; cook for 4-5 minutes until softened.
- Stir in garlic; cook for an additional minute. Add crushed tomatoes and seasonings; mix well.
- Lower the heat and simmer covered for 3-4 minutes.
- Create wells in the sauce; crack eggs into them and season lightly.
- Cover and cook on low for 5-8 minutes until egg whites are set.
- Garnish with herbs and serve immediately with toasted bread or avocado.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 186mg