- 3 tablespoons olive oil
- 1 onion (large, chopped)
- 2 cloves garlic (minced)
- 3 bell peppers (seeded and diced)
- 1 jalapeño pepper (seeded and diced)
- 1 1/4 pounds plum tomatoes (peeled, seeded and chopped, about 3 cups – I used canned plum tomatoes)
- 1 teaspoon coarse salt (or kosher)
- 1 teaspoon ground cumin
- 1 1/2 teaspoons caraway seeds
- 2 teaspoons paprika
- 2 tablespoons harissa
- 5 drops hot sauce
- 4 large eggs
- Add the olive oil to a medium-sized skillet over medium-high heat. Add the onion and garlic and sauté until soft and translucent (about 5 minutes). Add the peppers and caraway seeds. Sauté until the peppers are crisp-tender (about 5 minutes).
- Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if you’re using. Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft (about 15 minutes).
- Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation. Cover the pan and cook over low heat until the eggs are set to your liking (for soft yolks, about 5 minutes). If you prefer, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs. Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking (for soft yolks, about 10 minutes). Serve with brown rice or pita.
PER SERVING *
|Calories260Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.