Ingredients
- 1 red bell pepper
- 2 tablespoons olive oil
- 1 red onion finely diced
- 3 cloves garlic crushed
- 4 tomatoes diced
- 1 teaspoon ground cumin
- 2 teaspoons ground paprika
- 2 cans diced tomatoes
- Salt and pepper to taste
- 6 eggs
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Place the red bell pepper directly over the flame of a gas range stove burner and let it blacken on all sides, checking and turning frequently. Remove from the flame with tongs and allow the pepper to cool. Use your fingers to peel off the blackened skin. Remove the stem, membranes, and seeds. Slice the pepper and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic. Sauté for 3–5 minutes until fragrant.
- Add in the diced fresh tomato, blistered red pepper, cumin, and paprika. Give the mixture a good stir and cook for another 5 minutes.
- Pour in the 2 cans of diced tomatoes. Season with salt and pepper, and mix together. Set the heat to low and simmer for 10–15 minutes, until the sauce thickens.
- Make 6 holes in the sauce and crack an egg into each. Cover and allow to simmer until eggs are cooked to your liking, approximately 5 to 8 minutes. Sprinkle on the parsley and cilantro.
