By Maisie St.+James
Heat olive oil in a medium-sized skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and diced red bell pepper, and sauté for another 3-4 minutes until the peppers are softened.
Add the smoked paprika, salt, and pepper; stir to combine.
Pour in the canned crushed tomatoes, stirring well to combine. Let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.
Make two wells in the tomato-pepper sauce, and crack an egg into each well. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but yolks are still runny.
Garnish with fresh cilantro before serving. Serve hot with crusty bread or pita for dipping if desired.
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By Maisie St.+James
This Breakfast Brunch Middle Eastern Vegetarian recipe is ready in 25 minutes and features large eggs, canned crushed tomatoes, red bell pepper and other delicious ingredients. Contains 250 calories total.
Heat olive oil in a medium-sized skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and diced red bell pepper, and sauté for another 3-4 minutes until the peppers are softened.
Add the smoked paprika, salt, and pepper; stir to combine.
Pour in the canned crushed tomatoes, stirring well to combine. Let the mixture simmer for 5-7 minutes, allowing it to thicken slightly.
Make two wells in the tomato-pepper sauce, and crack an egg into each well. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but yolks are still runny.
Garnish with fresh cilantro before serving. Serve hot with crusty bread or pita for dipping if desired.
Calories per Serving: 250
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