Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 28 oz diced tomatoes (with juices)
- 1/2 tablespoon salt
- 2 teaspoons hot sauce
- 6 eggs
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons cilantro, chopped
- Red pepper flakes, for serving
- Crusty bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced bell pepper and onion and sauté until softened, about 8 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook another 30 seconds.
- Add diced tomatoes with juices and season with salt. Simmer the mixture for 20–30 minutes, stirring occasionally, until the sauce thickens.
- Stir in hot sauce and reduce heat to medium-low.
- Crack eggs one at a time into the sauce, spacing them evenly and being careful not to break the yolks.
- Sprinkle Parmesan cheese over the top, cover the skillet, and cook for about 10 minutes, or until egg whites are set but yolks are still runny.
- Garnish with chopped cilantro and red pepper flakes.
- Serve hot with crusty bread for dipping.
Notes
- Use a spoon to make small wells in the sauce for the eggs to stay in place.
- You can substitute parsley for cilantro if preferred.
- Adjust the spice level by using more or less hot sauce and red pepper flakes.
- Leftovers can be refrigerated and gently reheated, though eggs will cook further upon reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 190mg
