Eggs make the world go-round. We love them! On a Meatless Monday, eggs are a fantastically wonderful way to consume the protein your body needs to feel full without the fluff. And, what a great way to do them! The rustic nature of this dish lends itself to the cool evenings we have in the late spring. Enjoy!
- 2 tbsp extra-virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 medium green bell pepper, chopped
- 4 cups diced tomatoes
- 1/4 cup tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper
- Salt and pepper to taste
- 4 eggs
- 1/2 tbsp fresh parsley, chopped
In a cast iron or heavy skillet over high heat, drizzle olive oil and saute onions and garlic for 4-6 minutes. Your onions should be transluscent.
Reduce heat to low, then add pepper, tomatoes, tomato paste and spices and simmer for about 10 minutes. Preheat oven to 350-degrees.
Watch liquid level (cover if need be or add a bit of water) because you want a fairly liquid base for your eggs. Now, gently crack your eggs into 4 corners of your skillet, a couple of inches away from the edge.
Place skillet on rack in middle of your oven and bake for 15-20 minutes. Cool for 5 minutes then serve!