Plus extra for drizziling
Medium, thinly sliced
Red Bell Pepper
Large, stemmed, cored, thinly sliced
Stemmed, deseeded, thinly sliced
Whole Peeled Tomatoes
Salt and Pepper
Torn or roughly chopped
Bread or Pita
In a large, deep skillet or straight sided sauté pan heat olive oil over medium high heat. Add in the onion, bell pepper and jalapeño.
Sauté, without moving, until the vegetables are deeply browned on the bottom, nearly charred in certain spots. Stir and repeat until the vegetables are fully softened, about 6-10 minutes.
Add in the garlic and cook, stirring until softened and fragrant, about 30 seconds.
Add in the spices. Stir to coat the vegetables and the spices release their oils and become fragrant, about 30 seconds.
Add in the tomatoes and stir to combine. Reduce the heat to a low simmer and simmer for 10 minutes. Season with salt and pepper and half of the chopped cilantro.
Using a large spoon create a little hole for each egg that you will be adding into the dish. Crack the egg one by one into the holes that you made.
Spoon a little of the sauce over the whites of each egg to help them cook a little more evenly and keep them in place.
Season each egg with salt and pepper.
Cover the pan, and reduce the heat to the lowest setting. Cook the eggs until the white are barely set and the yolk is still runny, 5 to 8 minutes.
When ready to serve top with the remaining cilantro and any other toppings you would like. Serve with crusty bread, pita or just on its own.