Spicy Tomato and Egg Breakfast

Name: Spicy Tomato and Egg Breakfast
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoons olive oil; 200 g chopped onion; 240 g thinly sliced bell peppers, any color; 2 cloves garlic, minced, or to taste; 600 g chopped tomatoes; 1 hot chile pepper, seeded and finely chopped, or to taste; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; 4 large eggs

A delightful breakfast dish of poached eggs in a spicy tomato sauce, inspired by North African and Middle Eastern flavors.

40 min

easy

209kcal

calories

13g

carbohydrates

15g

fat

fiber

protein

654mg

sodium

sugar

Breakfast Lunch North African Middle Eastern

Ingredients

3 tablespoons olive oil

200 g chopped onion

240 g thinly sliced bell peppers, any color

2 cloves garlic, minced, or to taste

600 g chopped tomatoes

1 hot chile pepper, seeded and finely chopped, or to taste

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

4 large eggs

Directions

Step 1

Prepare all the ingredients.

Step 2

In a skillet over medium heat, warm the olive oil. Add the onion, bell pepper, and garlic. Sauté until the vegetables have softened and the onion is translucent, about 5 minutes.

Step 3

While the vegetables cook, combine the tomatoes, chile pepper, cumin, paprika, and salt in a bowl.

Step 4

Add the tomato mixture to the skillet with the cooked vegetables. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.

Step 5

Create 4 wells in the tomato mixture and carefully crack an egg into each well. Cover the skillet and cook until the eggs are set but still slightly runny, about 5 minutes.

Step 6

Serve the spicy tomato and egg breakfast immediately and enjoy!