• 3 tablespoons olive oil
  • 1 medium red onion, sliced
  • 1 bell pepper (red or orange), thinly sliced
  • 1 Bird’s eye chili pepper, finely sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon paprika powder
  • 2 teaspoons ground cumin
  • 1 large can crushed tomatoes
  • Salt and pepper
  • 8 eggs 


  1. In a large skillet, heat olive oil.  Add onion, pepper and chili until vegetables soften.  Add garlic, paprika and cumin.  Cook until fragrant, about 2 minutes.  Add tomatoes, salt and pepper to taste and simmer for 10 minutes.
  2. Using a large spoon or ladle, make a small well on the side of the pan and break one egg into the well.  Repeat with remaining seven eggs.  Carefully spoon a little of the sauce over each egg.  Simmer mixture on lowest heat until eggs are set but still runny, about 8 minutes.
  3. Add some additional salt and pepper if desired and serve with crusty bread.

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