Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes, undrained
  • Salt and pepper to taste
  • Fresh parsley or cilantro, for garnish
  • 4 large eggs
  • Crumbled feta cheese (optional)
  • Sliced avocado (optional)
  • Fresh lime wedges (optional)

Instructions:

  1. In a large skillet over medium heat, add olive oil.
  2. Add diced onion and bell pepper, cooking until softened (about 5 minutes).
  3. Stir in minced garlic, cumin, smoked paprika, and cayenne. Cook until fragrant (about 1 minute).
  4. Pour in diced tomatoes with their juices, season with salt and pepper, and bring to a simmer.
  5. Use the back of a spoon to create four wells in the sauce.
  6. Crack each egg into a well. Cover the pan and simmer until whites are set and yolks are cooked to your preference (about 5-7 minutes).
  7. Garnish with fresh herbs and optional toppings before serving with crusty bread or pita.