|10 min||25 min||3|
|1/2 medium||White onion (peeled, diced)|
|1 clove(s)||Garlic (minced)|
|1 3/4 can(s) (16 oz)||Diced tomatoes, canned|
|1 tbsp||Extra virgin olive oil|
|1 medium pepper(s)||Red bell pepper (chopped)|
|2 tbsp||Tomato paste, canned|
|1 dash||Hot pepper (chili) flakes (to taste)|
|1 pinch||Salt and pepper (to taste)|
|1 dash||Cayenne pepper (to taste)|
|6 large egg||Egg|
1. In a deep frypan, sauté the diced onions and garlic in oil for about 5-7 minutes.
2. Add in diced tomatoes and bell peppers for an additional 5 minutes.
3. Add tomato paste, chili flakes, cumin, paprika, and cayenne and stir until thickened. Add salt and pepper to taste.
4. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.
Option to served with traditional challah bread.