Saturday Skillet Eggs in Spiced Tomato Sauce
Serves 4Prep 15m · Cook 25mBrunchBreakfast
In my mother's house, Saturday breakfast was never plated — one pan landed in the middle of the table and everyone defended their corner with bread. My brothers and I had a treaty about who got which egg, and it was broken weekly. When I hear a spoon knock against cast iron, I am eight years old again.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon chili flakes
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- Salt and black pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta or fresh white cheese
- Small handful of chopped parsley or cilantro
- Warm crusty bread, for serving
Instructions
- Warm the olive oil in a wide, deep skillet over medium heat. Cook the onion and bell pepper with a pinch of salt until soft and sweet, 8 to 10 minutes.
- Stir in the garlic, cumin, paprika, and chili flakes and cook until fragrant, about 1 minute.
- Add the crushed tomatoes and sugar, season with salt and pepper, and simmer until slightly thickened, about 10 minutes.
- With a spoon, make six wells in the sauce and crack an egg into each.
Recipe by Nadia F.