Ingredients

• 2 tbsp olive oil

• 1 large yellow onion, chopped

• ¼ tsp fine sea salt

• 1 large red bell pepper chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tsp ground cumin

• ½ tsp paprika

• ¼ tsp red pepper flakes, reduce or omit if sensitive to spice

• 1 large can (28 ounces) crushed tomatoes

• 2 tbsp chopped fresh cilantro

• Freshly ground black pepper

• 5 to 6 large eggs

• Toasted bread of your choice , for serving

Instructions

1. Place a pan on medium heat and add olive oil.

2. Add onions and bell pepper and cook until the onions are translucent.

3. Top with garlic, diced tomato and spices and cook- stirring constantly, until nice and fragrant, 1 to 2 minutes.

4. Add tomato paste and cilantro. Continue stirring until mixture comes to a simmer.

5. Taste and add salt and pepper as necessary.

6. Use the back of a spoon to make wells and crack the eggs directly into them. Gently spoon a bit of the tomato mixture over the whites to help contain the egg.

7. Cover the pan to allow steam to cook the eggs for about 10 minutes.

8. Top with fresh chopped cilantro.

9. Serve with your favorite toasted bread and enjoy!