• 3 tbsp Olive Oil
  • 1 large Yellow Onion Thinly sliced
  • 4 cloves Garlic Minced
  • 1 tsp Ground Cumin
  • 1 tsp Sweet Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Ground Coriander
  • 28 oz Crushed Tomatoes
  • 1/4 cup Tomato Sauce
  • Pepper
  • Salt
  • 1/2 cup Roasted Red Peppers Cut into Strips
  • 5 large Eggs
  • 2 tbsp Fresh Cilantro
  • 1/2 cup Crumbled Feta Cheese
  • 1 Avocado Sliced



  • Heat the olive oil in a large skillet over medium high heat. Add the onions and sauté for approximately 5 minutes. (Lower to heat to medium if the onions are getting too much color too quickly.)
  • Add the minced garlic and sauté an additional minute. Add the cumin, paprika, ground coriander, and cayenne pepper. Sauté and additional minute or until the spices are fragrant.
  • Add the crushed tomatoes and tomato sauce. Season with salt and pepper. Stir in the roasted red peppers.
  • Reduce heat to medium-low and simmer for 10-15 minutes or until the sauce has thickened.
  • Using the back of a spoon, create five small wells in the sauce. Gently crack an egg into each well. Season the eggs with salt and pepper.
  • Cover the skillet with lid and cook on low until the egg whites are set. This should take approximately 5 minutes.
  • Garnish with feta cheese, cilantro, and sliced avocado and serve immediately.

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