Yield: serves 5



Heat oil in a 12" skillet over medium-high heat. Add peppers, garlic, and onions and cook, occasionally stirring, until soft and golden brown, about 6 minutes. Add cumin, paprika, and cook, frequently stirring, until garlic is soft, about two more minutes. Add a jar of tomatoes to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, occasionally stirring, until thickened slightly about 30 minutes—season sauce with salt and freshly ground black pepper. Crack eggs over sauce so that eggs are evenly distributed across the sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes (observe). Using a spoon, baste the whites of the eggs with tomato mixture, careful not to disturb the yolk. Season the eggs to taste and garnish the sauce with cilantro and serve on top of toasted bread.

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