Updated: Apr 20
1/3 cup olive oil 1 large onion diced 2 bell peppers of different colors cut into 3/4 inch strips
2 tablespoons tomato paste 3-4 cups chopped tomatoes 2-4 garlic cloves, crushed 1 teaspoon cumin 1/2 teaspoon ground caraway seeds Pinch of cayenne pepper—optional Salt and pepper 6-8 eggs 2 teaspoons chopped parsley or cilantro
In a very large pan heat the oil and add the onions. After 3-5 minutes add the peppers and let sauté for 7- 10 minutes. Add the tomatoes, garlic, and dry spices and cover. Let cook for 7 minuets on medium to high heat. Make some gaps with a wooden spoon in the sauce and carefully break 6 eggs into the gaps. Sprinkle with salt and cover the pan. Cook over low-medium heat for 10-12 minutes, just until the eggs are set. Sprinkle with parsley or cilantro and serve hot with fresh bread.