1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1 red bell pepper, diced
2 (14 ounce) cans no-salt diced tomatoes, or about 4 cups ripe diced tomatoes
2 tablespoons tomato paste
½ teaspoon mild chili powder
1 teaspoon cumin
1 teaspoon paprika
Pinch of cayenne pepper, or more to taste
Pinch of sugar (optional, to taste)
Salt and pepper, to taste
1 tablespoon minced fresh parsley, for garnish
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about a minute more. Add the diced bell pepper and cook until softened, about 7-10 minutes.
- Add the tomatoes, tomato paste, and spices to the skillet and bring to a simmer. Add a little bit of spice at the beginning so you can adjust to your preference. Reduce the heat to low and simmer for about 5 minutes, until the sauce begins to reduce. Adjust the spice and other seasoning to taste.
- For the eggs, create space in the sauce for each egg with a ladle or large spoon. Rest the spoon in the sauce and crack the egg on top. Gently remove the spoon and allow the egg to settle in the space left behind. Repeat for the remaining 5 eggs. Cover and simmer for 10 to 15 minutes, checking regularly, until the eggs are cooked to your liking. Garnish with minced parsley and serve.
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