5 eggs
1 red bell pepper, finely chopped
1 white onion, finely chopped
2 tbsp hungarian paprika
1 tbsp cumin
2 garlic cloves, minced
1 tsp cayenne pepper
1 tbsp chili powder
2 14oz cans diced tomatoes
1 tsp sugar
1 tbsp tomato paste
Litte bit of chopped parsley
3 dried figs, chopped (optional)
Handful of feta cheese, chopped (optional)
Serves Four Total Time: 35 minutes
Add a tbsp of olive oil to a cast iron skillet and heat to medium. Throw in the onion and cook for four minutes. Add in the garlic and cook for another two minutes. Add the bell pepper and cook for about six minutes. Then add the tomatoes, tomato paste, salt pepper, sugar and spices. Stir and simmer for about six minutes. Add the eggs one at a time directly onto the tomato mixture, then cover the pan and simmer for six minutes. Uncover, add figs and feta cheese, cover and cook for another four minutes. Finally garnish with parsley and serve with bread.
