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Serves 4 | Total Cook Time: 45 minutes



Extra virgin olive oil

1 bell pepper, minced

1 large shallot, minced

3 cloves garlic, sliced thin (or minced)

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne

1 28 ounce can puréed tomatoes

4 eggs

Salt and pepper, to taste

Garnishes: Goat cheese (or feta), parsley, green onions


  1. Preheat oven to 375 degrees.
  2. In a cast iron skillet, add 2 tablespoons extra virgin olive oil and bring to a medium heat. Add the bell pepper and shallot and season with salt and pepper. Cook until softened, about 7-8 minutes. Then add the garlic, paprika, chili powder, cumin, and cayenne and cook for an additional 2-3 minutes. Pour the puréed tomatoes in next and season with more salt and pepper. Cook until the mixture thickens a bit, about 10 minutes.
  3. Crack 4 eggs directly into the pan over the tomato mixture and then bake for 7-10 minutes, or until just set. Garnish with goat cheese, parsley, green onions and eat with a crusty piece of bread!

Notes from the Chef