Recipe Details

Serves 4 · 35m

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 1 large red pepper
• 3 cloves garlic
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 400g tins tinned tomatoes (Keep several tins in pantry when possible.)
• 4 large eggs
• 1 small bunch flat parsley

Equipment

• wide skillet
• lid
• wooden spoon

Checklist

1. Soften onion and pepper in olive oil.
2. Add garlic, paprika, and cumin; cook until fragrant.
3. Add tomatoes and simmer until thickened.
4. Make wells, add eggs, cover, and cook until just set.
5. Finish with parsley and serve.

Bulk Notes

Sauce can be cooked in bulk and refrigerated; add eggs fresh when serving.