Spicy Tomato Dish

Juicy tomatoes make up the majority of this dish, and they’re simmered slowly with herbs and spices before having eggs cooked right on the top that results in a comfort strew of sorts, with softly cooked eggs in a spiced (and sometimes, spicy) tomato sauce. With some hearty bread for dipping, this dish serves every note of comfort always. Delicious for breakfast, lunch and dinner, its super picnic yummy.

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1 1/2 tablespoons extra-virgin olive oil

1/2 onion, chopped

1/2 red bell pepper, thinly sliced

1/4 small bunch cilantro, leaves and tender stems separated, chopped

2 small cloves garlic, thinly sliced

3/4 teaspoon ground cumin

1/2 teaspoon paprika

Pinch red pepper flakes

Kosher salt and freshly ground pepper

1 15-ounce can whole peeled tomatoes, crushed by hand

4 large eggs

Warm pita bread, for serving

1. Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about ten minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
2. Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
3. Use the back of a spoon to make 4 wells in the sauce, about two inches apart. Crack an egg into each well. Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
4. Picnic ready!

Super delicious yummy dish!