By Maisie St.+James
Heat the olive oil in a medium-sized skillet over medium heat.
Add the diced onion and garlic to the skillet. Sauté until the onion becomes translucent, about 3 minutes.
Add the diced red bell pepper to the skillet and cook for another 2-3 minutes until it softens.
Stir in the crushed tomatoes and smoked paprika. Season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
Make two small wells in the tomato mixture and crack the eggs into these wells.
Cover the skillet with a lid and cook for 5-7 minutes until the eggs are cooked to your desired doneness.
Once the eggs are cooked, remove the skillet from heat. Sprinkle chopped cilantro over the top.
Serve immediately while hot, optionally with warm bread or pita on the side.
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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 (no added sugar), red bell pepper, diced and other delicious ingredients. Contains 210 calories total.
Heat the olive oil in a medium-sized skillet over medium heat.
Add the diced onion and garlic to the skillet. Sauté until the onion becomes translucent, about 3 minutes.
Add the diced red bell pepper to the skillet and cook for another 2-3 minutes until it softens.
Stir in the crushed tomatoes and smoked paprika. Season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
Make two small wells in the tomato mixture and crack the eggs into these wells.
Cover the skillet with a lid and cook for 5-7 minutes until the eggs are cooked to your desired doneness.
Once the eggs are cooked, remove the skillet from heat. Sprinkle chopped cilantro over the top.
Serve immediately while hot, optionally with warm bread or pita on the side.
Calories per Serving: 210
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