Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving: 6 serving

INGREDIENTS

2 tablespoons Olive Oil

1 medium Onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2 teaspoons paprika

1 teaspoon cumin

1/4 teaspoon chili powder

1 can of whole peeled tomatoes

4 large eggs

Salt and pepper to taste

1 small bunch of fresh Cilantro, chopped

1 small bunch fresh parsley, chopped

METHOD

1. Heat Olive Oil in a large sauté pan on medium heat. Add the chopped bell pepper and Onion and Cook for 5 minutes until the onion becomes soft.

2. Add the Garlic and Spices and cook an additional minute.

3. Pour the Can of tomatoes and the juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer 

4. Use a large Spoon to make small wells in the Sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

5. Garnish with chopped cilantro and parsley.

TIP: If you’re not dairy -free, crumbled Feta or Goat Cheese on top is a delicious addition.

Traditionally it’s served with Pita Bread but serving it with slices of Avocado wont hurt.