INGREDIENTS
- 2 to 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 whole tomatoes diced
- 1 whole red bell pepper diced
- 2 teaspoons minced garlic
- 3/4 to 1 cup water
- 1/4 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- dash of cayenne powder
- 2 tablespoons cilantro
- 2 tablespoons parsley
- 5 to 6 large eggs
- 1/4 cup parmesan cheese
INSTRUCTIONS
- To a deep pan over medium heat, add olive oil and tomato paste. Sauté tomato paste for two minutes to remove some of the acidity. Add the garlic and quickly sauté.
- Mix in the tomatoes and red bell pepper and cook for 4 to 6 minutes or until softened.
- Add water and all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix until evenly combined and cook for another 2 minutes. Sprinkle in the chopped parsley and cilantro and mix again. Taste and make sure the sauce is perfect.
- Once the sauce is bubbling, crack in the eggs gently and sprinkle parmesan cheese over the top. Cover and let it cook for about 6 to 7 minutes until the whites are set and cheese is melted.
- Enjoy with bread!