3 tbsp. olive oil
1 tbsp. spanish paprika
1 onion (medium), finely diced
2 cloves garlic, minced
1 red bell pepper (medium), finely diced
2 hot cherry peppers, finely diced
1 (28oz. can) peeled, diced tomatoes
6 eggs
Salt & Pepper to taste/Chopped Parsley to garnish
- Heat oil over medium flame in a deep skillet. Add the paprika and cook, stirring, until a deep red color and pungent aroma develop.
- Add onions, garlic, bell pepper and cherry pepper and sauté until softened. Add Tomatoes and simmer and additional 5 minutes. The sauce should be thick. Adjust with salt and pepper.
- With a spoon, make 6 indentations in the simmering sauce and carefully crack one egg into each indentation. Cover and simmer approximately 6 minutes until the eggs are a medium doneness.
- Garnish with chopped parsley and serve with Pita and Chopped Salad.
