👨‍🍳 Instructions

1. 1

   Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium heat (approx. 190°C / 375°F if using an oven later). Add the chopped onion and bell pepper. Sauté, stirring occasionally, until softened and translucent, about 8-10 minutes. The vegetables should be tender but not browned.

   ⏱️ 10 minutes
2. 2

   Add the minced garlic, ground cumin, paprika, and cayenne pepper (if using) to the skillet. Cook for about 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.

   ⏱️ 1 minute
3. 3

   Pour in the crushed tomatoes. Stir everything together and bring the sauce to a gentle simmer. Season with salt and black pepper. Reduce the heat to low, cover the skillet, and let the sauce simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

   ⏱️ 15 minutes
4. 4

   Using a spoon, create 6 small wells in the simmering tomato sauce. Carefully crack one egg into each well, ensuring the yolks remain intact.

   ⏱️ 2 minutes
5. 5

   Cover the skillet again and continue to cook on low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, for more evenly cooked whites, you can transfer the oven-safe skillet to a preheated oven at 190°C (375°F) for 5-7 minutes.

   ⏱️ 5-8 minutes
6. 6

   Garnish with fresh chopped cilantro or parsley, if desired. Serve immediately, directly from the skillet, with crusty bread or pita for dipping into the delicious sauce and runny yolks.

   ⏱️ 1 minute