A vibrant and hearty dish featuring poached eggs nestled in a rich, flavorful tomato and pepper sauce, spiced with cumin and chili for a satisfying meal any time of day.
Ingredients extracted via AI
1 ks onion1 PL olive oil1 ks red bell pepper2 strúčik garlic2 PL tomato paste800 g canned diced tomatoes1 ČL cumin1 ČL paprika1 ČL chili powderchili flakes1 ČL sugarsaltblack pepper6 eggfresh parsley
Procedure generated via AI
Heat 1 tablespoon of olive oil in a medium 12-inch skillet over medium heat.
Sauté one chopped medium onion for about 5 minutes until softened.
Add chopped red bell pepper and minced garlic, cooking over medium heat for 5-7 minutes until the pepper softens.
Stir in 2 tablespoons tomato paste, two 14-ounce cans of diced tomatoes, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon chili powder, chili flakes to taste, 1 teaspoon sugar, salt, and freshly ground black pepper.
Simmer over medium heat for 10-15 minutes until the sauce thickens and reduces slightly.
Make six small wells in the sauce and crack one egg into each well.
Cover the skillet and cook for 10-15 minutes, or until the eggs are cooked to your liking.
Garnish with fresh chopped parsley before serving.