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2 cloves garlic ; crushed
1 cup onions ; diced
1 cup red bell pepper ; seeded and diced
1 cup cherry tomatoes ; cut in half
2 cups tomatoes ; canned, diced
1 tablespoon olive oil
2 tablespoons parsley ; fresh, chopped
1 tablespoon tomato paste
1 teaspoon coriander ; ground
1/4 teaspoon cayenne pepper ; ground
1 teaspoon cumin
1/2 tablespoon honey
4 large egg(s)
2 teaspoons paprika ; smoked
Submitted by ellie7
Stewed Tomatoes and eggs. A popular Middle Eastern dish that works well for brunch of dinner.
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 2)
Directions
- Heat oil in a large skillet over medium heat.
- Add the onion, bell pepper and garlic. Saute for 5 minutes, stirring constantly to avoid burning.
- Stir in the canned tomatoes, cherry tomatoes, and tomato paste.
- Stir in the paprika, coriander, honey, and cayenne pepper.
- Cook for about 5 minutes or until the sauce thickens slightly.
- Make 4 wells in the sauce using the back of a spoon. Break an egg into a bowl, and slide it whole into one of the wells. Repeat with the other 3 eggs to fill all wells.
- Cover the skillet and simmer for 10 minutes for a runny yolk, or 15 for a firm yolk.
- Sprinkle with parsely and serve.
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