This North African classic is a simple show-stopping dish that can easily feed the masses for Sunday brunch, but it also makes for a great one-pot dinner during the work week. One bite and you'll understand why this dish is drool-worthy for breakfast, lunch, dinner, or any time of the day!
- 2 Tbsp olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2-3 cloves of garlic, minced
- 2 Tbsp paprika
- 2 tsp cumin
- 2 tsp coriander
- salt + pepper
- 1 28-oz can of tomato puree or crushed tomatoes
- 1 lime, juice + zest
- 6-8 large eggs
- serrano chiles, thinly sliced
- 1 handful fresh cilantro, chopped
In a large and wide pan or cast-iron skillet sauté onion, bell pepper, garlic, lime juice + zest, and spices until aromatic, and softened, about 2-3 minutes. Add the tomato puree, stir to combine, and simmer for about 10 minutes. Crack and nestle the eggs into the sauce. Cover and cook until the whites are set but the yolks are still runny (about 5 minutes). Garnish with slices of serrano and fresh cilantro. Serve over a bowl of whole grains, or with a piece of crusty whole grain bread.