Ingredients
for 3 servings
-
1 ½ tablespoons oil - 3 cloves garlic, minced
- 1 small onion, chopped
-
2 cups crushed tomato (485 g) -
1 tablespoon worcestershire sauce -
½ teaspoon cayenne pepper -
½ teaspoon cumin -
½ teaspoon paprika - 1 tomato, diced
-
¼ cup fresh parsley (10 g) - 3 eggs, room temperature
- parsley, chopped, to garnish
- feta cheese, to garnish
Preparation
Under 30 min
- Heat oil over medium heat, add garlic and onions and cook until onions have softened and garlic is fragrant.
- Add the crushed tomatoes, Worcestershire sauce, cayenne pepper, cumin and paprika. Stir to incorporate.
- Add dice tomato and cook until sauce has thickened.
- Using a spoon, create wells for the eggs, crack an egg into each well.
- Cover and cook for another 5-8 minutes, until the egg whites are cooked but the yolk is still a bit runny. Garnish with parsley and feta cheese.
- Enjoy!
Tips
1 of
3
-
Gilberto Toledo
This was delicious, you can cayenne pepper for regular black pepper and ita stil pretty good. If it tastes too tart (or you suffer from gastritis), about half a teaspoon of baking soda can reduce the acidity and it still tastes great. Serve it over white rice.
3 months ago Helpful (5) -
Elizabeth Lalli
I’ve made this dozens of times! It makes the perfect lunch for long hospital shifts. It’s filling, tastes amazing & is healthy!! The three things I do differently are cutting the cayenne by half, toasting the spices before adding the tomatoes & adding a pinch of baking soda to cut the acidity just a bit.
3 months ago Helpful (2) -
Ariella Knab
Added basil and vodka sauce instead of parsley and regular tomato sauce, still great!
4 months ago Helpful (2) -
Jessica Sweeting
I added sausages to mine
3 months ago Helpful (1)
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