Ingredients

1.5 tablespoons olive oil
1 large yellow onion, chopped
1 large bell pepper chopped
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
3 cloves garlic, pressed or minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice

1 large can (28 ounces) whole peeled tomatoes
2 tablespoons chopped fresh cilantro or flat-leaf parsley
5 large eggs

Directions

Preheat the oven to 375 F / 190 C. Heat 1 ½ tbsp of olive oil over medium heat. Add 1 large chopped onion, 1 large chopped bell pepper, and ¼ tsp salt. Cook, stirring often, until the onions are tender, around 4-6 minutes.

Add 3 cloves garlic, 1 tsp ground cumin, ½ tsp paprika and ¼ tsp red pepper flakes. Stir constantly and cook for 1-2 minutes.

Pour in 1 large can (28oz) crushed tomatoes with their juices. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld. Add 2 tbsp cilantro or parsley.

Use a spoon to make a well near the edge of the pan and crack one egg into it. Repeat with 4 eggs and season with salt and pepper.

Transfer the skillet to the oven and bake for 8 to 12 minutes, checking frequently once you reach 8 minutes. They’re done when the egg whites are opaque and the yolks have risen a bit but still a bit jiggly.

Spoon into bowls and top more fresh cilantro leaves. Serve with crusty bread or pita on the side!

Makes 3 servings.

Macros per serving: 273 calories / 14 g protein / 22 g carbs / 16 g fat / 5 g fibre