Ingredients

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 2 garlic cloves, minced
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 eggs
• Fresh cilantro, for garnish
• Crusty bread, for serving

Instructions

1. Warm the olive oil in a large skillet set over medium heat. Add the sliced onion and red bell pepper and cook, stirring occasionally, for about 10 minutes, until the onion is soft and translucent. Add the minced garlic and cook for 1 more minute, just until fragrant.
2. Add the diced tomatoes, tomato sauce, cumin, paprika, and coriander to the skillet. Season with salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10–15 minutes, until the sauce thickens to a stew-like consistency.
3. Using a spoon, make 6 small wells in the sauce. Carefully crack one egg into each indentation. Lightly season the eggs with salt and pepper. Cover the skillet and cook for 5–8 minutes, or until the egg whites are set and the yolks are cooked to your preference.
4. Finish with a sprinkle of fresh cilantro and serve immediately with crusty bread or pita for dipping.

Notes

• Storage:
  Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
• Freezing:
  The cooked tomato sauce (without eggs) can be frozen. Let it cool completely, then transfer to a freezer-safe container or bag before freezing.
• Make Ahead:
  Prepare the sauce up to 2–3 days in advance and refrigerate it covered. Reheat the sauce in a skillet and add the eggs just before serving. For meal prep, divide the sauce into lightly greased muffin cups and freeze until solid. Transfer the frozen portions to a bag, then reheat individual servings in a small pan and cook an egg directly in the sauce.