Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 2 to 4 | Gluten Free
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (1/4 tsp. + 3/4 tsp.)
- 28-ounce can whole tomatoes
- 3/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 4 to 8 large eggs
- 3 tablespoons chopped flat leaf parsley
Slice the onion into thin half moons. Cut the bell pepper in half through the stem. Cut out the stem and white membranes and shake out any seeds. Slice each half into thin strips. Chop the garlic.
Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the onion, bell pepper, garlic, and 1/4 teaspoon of the salt. Cook, stirring often, until softened, 5 to 6 minutes.
Add the tomatoes, paprika, black pepper (about 12 turns on pepper mill) and the remaining 3/4 teaspoon salt. Break up the tomatoes with a wooden spoon. Once boiling, lower the heat to medium-low and simmer (low boil) for 10 minutes- stir it occasionally.
Using your tongs or a spoon, make a little well in the sauce and crack an egg into it. Do the same with the remaining eggs (however many you like…up to 8). Cover and cook until the egg whites are set but the yolks are still soft, about 8 minutes. Meanwhile, chop the parsley. Sprinkle over the cooked eggs.
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