- 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
- 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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