Everything in one pan. Fresh tomatoes, spices, and eggs baked until just set. This is the kind of meal that looks impressive but takes almost no effort. I make this on Sunday mornings with sourdough on the side and the whole family gathered around.
Step 1
Ingredients
4
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
8 ripe Roma tomatoes (6 to 8)
3 garlic cloves, finely minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
4 to 6 eggs
Fresh parsley or cilantro, chopped
Crumbled feta cheese (optional)
Instructions
Score a small X on the bottom of each tomato.
Heat olive oil in a large skillet over medium heat.
Add the onion and bell pepper.
Place the whole tomatoes over the onion and pepper.
Cover and cook for 12 to 15 minutes until tomatoes are very soft.
Remove lid, peel the tomato skins (the X cut makes this easy).
Add garlic, paprika, cumin, salt, and pepper.
Crush the tomatoes with a potato masher or wooden spoon into a rustic sauce.
Cook uncovered 5 more minutes to thicken slightly.
Make small wells in the sauce and crack in the eggs.
Cover and cook 5 to 7 minutes until eggs are set to your liking.
Finish with fresh parsley or cilantro and feta if desired.
Vivi's Notes
For extra flavor, add a handful of spinach before the eggs. Finish with a drizzle of extra virgin olive oil. Serve with toasted sourdough bread. Pair with sliced avocado on the side.
Get the full recipe
Create your free Mi Cocina account to unlock all recipes, save your favorites, and plan your meals.
