A perfect pairing of eggs and a delicious tomato-based dish that is a classic breakfast but works for any meal.
Ingredients
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
1/4 tsp
Hot pepper (chili) flakes
(to taste)
1 tsp
Cumin
1 tsp
Paprika
1 pinch
Salt and pepper
(to taste)
1 dash
Cayenne pepper
(to taste)
6 large
Egg
Instructions
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.
