Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons extra virgin olive oil (divided)
  • 1 small onion (cut into small dices)
  • 3 cloves garlic (sliced)
  • 2 bell peppers (cut into small dices)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 tablespoon tomato paste (15g)
  • 1/2 teaspoon salt
  • 28 ounces diced tomatoes or 2 lbs fresh (795g, 900g)
  • 4-6 eggs (I used 6)

Instruction

  • Heat a large skillet over medium heat and add 2 tablespoons (30ml) of the olive oil. Once shimmering, add the onions and saute for 8-10 minutes, stirring occasionally, until they are golden brown and softened.
  • Add the garlic and peppers and saute for another 3-4 minutes, until the garlic is golden brown.
  • Add the spices and stir constantly for a minute, or until very fragrant, being careful not to let them burn.
  • Add the tomato paste and stir into the vegetables, cooking until it's a brick red color, about 30 seconds to 1 minute.
  • Add the salt and diced tomatoes and sitr, scraping up any browned bits that have stuck to the bottom.
  • Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it's at a gentle simmer and allow the eggs to cook for 8 minutes.
  • Cover and cook for an additional 3-5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.