Spicy tomato egg skillet (Printable version)

Comforting eggs simmered in a rich tomato sauce with peppers and spices, perfect for any meal.

# Needed ingredients:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes with juices
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita, for serving

# How to make it:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper. Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes along with their juices. Season with salt and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Taste the sauce and adjust salt and pepper as needed.
06 - Create six wells in the sauce using a spoon and carefully crack an egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set but yolks remain runny, or longer for firmer yolks.
08 - Remove from heat. Sprinkle with chopped fresh herbs and crumbled feta cheese if using.
09 - Serve immediately with warm crusty bread or pita for dipping.

# Expert advice:

01 -
  • It comes together in under 40 minutes, which means weekend brunch actually happens without hours of prep.
  • The sauce is deeply flavorful without being fussy—spices do the heavy lifting while you relax with coffee.
  • Those runny yolks become your sauce for the bread, and somehow it never feels like leftovers.
02 -
  • The sauce needs to simmer long enough to thicken; if you skip those ten to twelve minutes, the final dish will be watery and the eggs won't cook evenly.
  • Don't cook the eggs too long after covering—soft yolks are the whole point, and once they break, the magic is gone.
  • If your skillet doesn't have a lid, a baking sheet or even a plate works in a pinch, though it might not seal quite as well.
03 -
  • If your eggs are cooking faster than your sauce is thickening, lower the heat slightly or remove the skillet from direct heat while you adjust the sauce.
  • Keep the pan covered but slightly tilted so steam can escape; this prevents the eggs from overcooking while still sealing in just enough heat.
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