Originally posted 9/5/18
Ingredients (yield: 2 servings)
1 (15oz) can diced tomatoes
1/2 of an onion, diced
1 sweet bell pepper, deseeded and diced
1 clove of garlic, minced
Salt, pepper, to taste
My spices: paprika, turmeric, curry powder, ginger, crushed red pepper flakes
2 pieces of naan or pita bread
Avocado or feta cheese
Step 1: Heat a small amount of vegetable oil in a large, shallow frying pan. Add onion and saute until translucent.
Step 2: Add minced garlic, salt, pepper, and spices, and cook for 2 minutes more, or until fragrant.
Step 3: Add the can of diced tomatoes and stir to combine. Cover your pan and cook on medium-low for 7-9 minutes.
Step 4: Make 4 “wells” in the tomato mixture with a spoon or spatula.
Step 5: Crack 1 egg into each of the wells. Cover the pan and cook 2-3 minutes, or until eggs are white on top and only jiggle a little bit.
Step 6: Remove pan from heat. Scoop 2 eggs and half of the tomato mixture into two bowls. Sprinkle with feta cheese or diced avocado and serve with toasted naan bread on the side.