Total Time: 30 minutes
Serving size: 3-4 people
Ingredients
6 eggs
7 roma ripe tomatoes (any ripe tomatoes would do but keep in mind roma are smaller than most tomatoes)
3 table spoons olive oil
1 medium yellow onion
1 medium sized bell pepper
1 tablespoon tomato paste
1 table spoon red pepper paste (My husband and I love spice-if you prefer sweet-substitute with 1 teaspoon sugar instead)
1 teaspoon cumin
Salt and pepper to taste
1 teaspoon red pepper flakes
small handful of chopped parsley or cilantro for garnish
1-2 tablespoons heavy cream
1 table spoon garlic powder
1 clove garlic
Instructions
Using a medium to large pan or skillet; pour the olive oil into the pan and add the finely chopped up bell pepper, onion, and garlic on medium heat. Let that simmer for 5-7 minutes till onions are translucent in color. In the meantime, dice your ripe tomatoes and add to the pan. Let all those flavors simmer together for 2-3 minutes. Then you want to add your tomato paste, red pepper paste, heavy cream, and an array of spices to the pan; mix gently with everything else. Let this all cook together for about 5-7 minutes.
Once you see the tomatoes lose their shape and become one with the dish; as pictured then it's time to add the eggs.
You grab a spoon and make tiny pockets in the sauce and crack the egg in its place. I made 5 pockets around the edges of my skillet and one in the center. Salt and pepper the eggs. Put a lid on the mixture and cook egg as you please. My husband and I like our yolk to be cooked through and not runny but many like the opposite.
Once the egg is cooked as you would like, turn the heat off and let the dish cool for 2-5 minutes. Then garnish with fresh parsley or cilantro; we prefer cilantro.
You can serve this with a side of pita bread or eat as is! I hope you enjoy this jam packed flavorful brunch dish!
For more details on and a look into the finished dish Fufu's Kitchen
Enjoy!
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