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 can (28 ounces) crushed tomatoes
- Salt and pepper to taste
- Paprika and cumin
- Fresh cilantro or parsley for garnish
- Sliced avocado and cheese (optional)
Instructions
- Heat vegetable oil in a skillet over medium heat. Add diced onion, red bell pepper, and potato; cook for 4-5 minutes until softened.
- Stir in minced garlic; cook for 1 minute until fragrant. Add crushed tomatoes, salt, pepper, paprika, and cumin; mix well.
- Reduce heat to low, cover, and simmer for 3-4 minutes to meld flavors.
- Create small wells in the sauce; crack eggs into wells. Season lightly with salt and pepper.
- Cover and cook on low heat for 5-8 minutes until egg whites are set but yolks remain soft.
- Garnish with fresh herbs; serve immediately with toasted bread or optional toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 186mg