- 2 Tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 28oz can whole peeled tomatoes
- 6 eggs
- salt
- pepper
- rice
- cilantro, chopped
- parsley, chopped
- crumbled feta or goat’s cheese (optional)
Heat olive oil in a large pan on medium heat. Add the chopped bell pepper and onion, and cook until the onion becomes translucent. Add garlic, paprika, cumin, and chili powder and cook an additional minute. Pour the can of tomatoes with their juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper to taste. Bring the sauce to a simmer.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking. Serve over rice and garnish with chopped cilantro and/or parsley and feta cheese/goat’s cheese if desired.
*Works great for a quick weeknight meal if you make extra sauce and freeze it (prior to adding any eggs). Just thaw, add eggs, and serve with rice and garnishes!
