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| Servings |
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Ingredients
- 3 tbsp olive oil
- 3 red bell peppers , sliced
- 2 medium onions , sliced
- 1 14.5 oz can diced tomatoes
- 1 tsp paprika
- sea salt and freshly ground black pepper
- 8 large eggs
- 2 tbsp fresh flat-leaf parsley , chopped
Ingredients
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Instructions
- Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onions and cook, stirring often, until they begin to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.
- Add the tomatoes (with their juices) and paprika, and 1/2 tsp each salt and pepper to the skillet. Cover and simmer until liquid has thickened slightly, 3 to 5 minutes.
- Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with 1/4 tsp each of salt and pepper, cover and cook on medium heat until egg whites are set, 2 to 3 minutes. Sprinkle with parsley.