Total time: 45 minutes
Makes 4 servings
- A large cast-iron or steel skillet
- A Frywall that fits (see our sizing guide)
- 28 oz. of canned diced tomatoes
- 6 eggs
- 2 medium onions, chopped into 3/4" wide strips
- 2 red and 1 green bell peppers, chopped into 3/4" wide strips
- 2 tbsp. olive oil
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. cinnamon
- pinch of pepper flakes
- salt and pepper to taste
- 2 tbsp. chopped cilantro
Preheat the skillet on medium high, then place the Frywall into position. Add the oil to coat the bottom of the pan, then stir in the onions, coating them in oil. Add the bell peppers, and stirring occasionally, cook for about 10 minutes, or until the onions have begun to caramelize and the peppers have started to soften and brown.
Toss in the spices and mix until the vegetables are evenly coated. Pour in the canned tomatoes, give a stir, lower the heat to medium-low and cook for about 15 minutes, stirring occasionally.
Give the mixture a taste and adjust salt and pepper as desired. (If cooking ahead, let the sauce cool and then refrigerate for up three days. As meal time approaches, reheat the sauce in a pan and resume the recipe.)
It's now time to add the eggs.
Using a spoon or spatula, make a little trough in the sauce and crack an egg into the indentation. Do this for the remaining eggs, spacing them evenly so they don't run together.
With the Frywall still in position, place a lid over the pan and let the eggs poach in the tomato mixture for 10 to 15 minutes. Carefully lift the pan to check on the progress every few minutes. The eggs are done when the whites have set.
Turn off the heat and garnish with cilantro. Serve with warm pita or crusty French bread.
Bon appétit and have a delicious weekend.
Variations: For added richness, top with crumbled feta cheese as the eggs finish setting. And for handsome individual servings, distribute the sauce into six single-serve fireproof dishes, crack one or two eggs into each, and execute the poaching in a 350°F oven.