Super spicy and absolutely delicious is this wonderful dish made with super juicy tomatoes and yummy spices. Can be served with rice or pita and always yummy on a picnic. Here is this yummy dish.
- 1 1/2 tablespoons 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
- Heat the olive oil in a medium ovenproof skillet on 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.
- 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 cook and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to separate them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). 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.
- Picnic ready!
Super yummy is this spicy dish for a fun picnic!
