• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoon paprika
• 1 teaspoon cumin
• ¼ teaspoon chili powder
• 1 (28-ounce can) whole peeled tomatoes
• 6 large eggs
• Salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

Instructions

1. Warm the olive oil in a large sauté pan over medium heat. Add the diced onion and bell pepper and cook for about 5 minutes, until the onion softens and turns translucent.
2. Stir in the garlic along with the paprika, cumin, and chili powder. Cook for 1 minute, allowing the spices to bloom.
3. Add the canned tomatoes with their juices. Use a large spoon to break the tomatoes into smaller pieces. Season with salt and pepper, then bring the mixture to a gentle simmer.
4. With the back of your spoon, create small indentations in the sauce. Crack one egg into each well. Let the eggs cook for 5 to 8 minutes, until they reach your preferred level of doneness. For faster cooking, you may cover the pan with a lid.
5. Finish by sprinkling the chopped cilantro and parsley over the top, then serve immediately.

• If dairy is part of your diet, a sprinkle of crumbled feta or goat cheese makes a great finishing touch.
• While pita is a traditional accompaniment, sliced avocado is another excellent option.
• Because tomatoes are acidic, using a stainless steel pan is recommended. Acidic sauces can wear down cast iron seasoning and may introduce a metallic taste, so stainless steel is the safest choice here.