• 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 (28-ounce) can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped


  • Heat oil in a very giant sauté pan on medium heat. Add the shredded bell pepper and onion and cook for five minutes or till the onion becomes semitransparent.
  • Add garlic and spices and cook a further minute.
  • Pour the will of tomatoes and juice into the pan and break down the tomatoes employing a giant spoon. Season with salt and pepper and convey the sauce to a simmer.
  • Use your giant spoon to create little wells within the sauce and crack the eggs into every well. cowl the pan and cook for 5-8 minutes, or till the eggs square measure done to your feeling.
  • Garnish with shredded cilantro and parsley.


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