Course: Breakfast/Lunch/Dinner
Prep Time: 20 min
Cooking Time: 20 min
Servings: 4
- 3 tablespoons olive oil
- 1 ⅓ cups chopped onion
- 2 cloves garlic, minced, or to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup thinly sliced bell peppers
- 4 eggs
- 2 ½ cups chopped tomatoes
- 1 hot chili pepper, seeded and finely chopped, or to taste
METHOD
Step 1
Stir in the onion, bell peppers, and garlic to the olive oil in a skillet over medium heat. Cook and stir until the vegetables are softened and the onion is translucent, about five minutes.
Step 2
Stir together the tomatoes, cumin, paprika, salt, and chili pepper in a bowl before adding them to the skillet. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.
Step 3
Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they are firm but not dry, about 5 minutes.
+
You may use drained canned tomatoes instead of fresh, if desired
NUTRITIONAL INFORMATION: 1 portion = 1/4 recipe
Fat 15g Protein 7g Carbs 13g Calories 209kcal