By Maisie St.+James
Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat.
Add the diced onion and sauté for about 2-3 minutes until it becomes translucent.
Add the minced garlic and continue to sauté for 30 seconds until fragrant.
Stir in the diced red bell pepper and cook for another 5 minutes, or until the pepper softens.
Add the smoked paprika, canned crushed tomatoes, salt, and black pepper. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Make two wells in the tomato and pepper sauce and crack an egg into each well. Reduce the heat to low and cover the skillet with a lid.
Let the eggs cook for about 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.
Remove the skillet from the heat and garnish with chopped cilantro before serving.
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By Maisie St.+James
This Breakfast Brunch Middle Eastern Eggs recipe is ready in 25 minutes and features large eggs, canned crushed tomatoes (no added sugar), red bell pepper, diced and other delicious ingredients. Contains 220 calories total.
Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat.
Add the diced onion and sauté for about 2-3 minutes until it becomes translucent.
Add the minced garlic and continue to sauté for 30 seconds until fragrant.
Stir in the diced red bell pepper and cook for another 5 minutes, or until the pepper softens.
Add the smoked paprika, canned crushed tomatoes, salt, and black pepper. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld.
Make two wells in the tomato and pepper sauce and crack an egg into each well. Reduce the heat to low and cover the skillet with a lid.
Let the eggs cook for about 5-7 minutes, or until the whites are set and the yolks are cooked to your liking.
Remove the skillet from the heat and garnish with chopped cilantro before serving.
Calories per Serving: 220
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