Eggs can be breakfast, lunch, or dinner in this spicy, one-pot dish that is believed to have originated in North Africa. It is also the star of any brunch! Eggs are baked in a tomato and pepper sauce spiced with garlic, cumin, paprika, and cayenne pepper. Everything happens in a single cast-iron skillet, so there’s almost no mess to clean! This recipe calls for creamy goat cheese and fresh parsley. Try other herbs like basil or cilantro, or swap goat cheese for feta.
- 1 tsp. olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- 1 dash ground cayenne pepper
- 1 (28-oz.) can whole tomatoes, coarsely chopped
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- ⅓ cup crumbled goat cheese (or feta cheese)
- 6 large eggs
- 2 tbsp. finely chopped fresh parsley
- Hot pepper sauce (to taste; optional)
Here are your instructions:
Preheat oven to 375° F.
Heat oil in large ovenproof skillet over medium-low heat.
Add onion and bell pepper; cook, stirring frequently, for 10 to 15 minutes, or until very soft.
Add garlic; cook, stirring frequently, for 1 to 2 minutes.
Add cumin, paprika, and cayenne pepper; cook, stirring frequently, for 1 minute.
Add tomatoes, salt, and pepper; cook, stirring occasionally, for 10 to 12 minutes, or until sauce has slightly thickened.
Add cheese; mix into sauce.
Crack eggs separately into sauce; do not mix. Place skillet in oven. Bake for 6 to 10 minutes, or until eggs are cooked to desired doneness.
Sprinkle with parsley and pepper sauce (if desired); serve immediately.