Hey guys! This is James and this post will be the first of our many recipes that we will share as we love cooking in our free time. We really enjoy cooking these dishes as the ingredients are budget-friendly and the dishes are really delicious.
I learned how to cook this amazing dish during my first year in medical school when I celebrated Shabbat with my Jewish friend. You can enjoy this dish on its own or you can choose to pair with bread/Challah and a red wine for a scrumptious meal.
- 2 tbsp extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded, thinly sliced longitudinally
- 3 garlic cloves, thinly sliced
- 1/4 table spoon cayenne, or to taste
- 1/4 table spoon ground cumin
- 1/2 table spoon paprika
- 1 (28-oz) can whole plum tomatoes (preferably San Marzano) with juices, coarsely chopped
- 1/2 table spoon kosher salt, more as needed
- Freshly ground black pepper, to taste
- 6 large eggs
- Chopped cilantro or basil, for serving
Conversion: 3 teaspoon = 1 tbsp
1. Heat oil in large skillet over medium-low heat. Add the thinly sliced onion and bell pepper. Cook gently until VERY soft, about 15-18 minutes. Add garlic, cook until lightly brown and then stir in cayenne, cumin, paprika for 1 min. Pour tomatoes and season with salt and pepper; simmer on medium-low until tomatoes have thickened, stirring occasionally for about 10 minutes.
2. Gently crack eggs into skillet over tomatoes. The goal is to make little islands of soft boiled eggs essentially at the end (see picture). Season with salt and pepper.
3. Cover skillet with lid or anything to trap heat in skillet and crank up heat to 3/4 way to medium. Bake until eggs are just set, 7- 10 minutes. Sprinkle with cilantro or basil.