Servings: 4
Ingredients
- 1 Tbsp extra virgin olive oil
- ½ yellow onion Chopped.
- 1 clove fresh garlic Minced.
- 1 bell pepper Chopped.
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp Himalayan pink sea salt
- 3 cups canned organic diced tomatoes (no salt)
- ½ cup fresh basil leaves Chopped (reserve a few whole leaves for garnish).
- ½ cup fresh flat leaf parsley Chopped (reserve a little whole for garnish).
- 2 eggs
Instructions
- Heat oil in a large pan over medium-high heat. Add onion and bell pepper and cook until soft (about 3 to 5 minutes).
- Add garlic, cumin, paprika, and salt. Sitr until combined and fragrant (about 30 seconds).
- Add tomatoes with juice if you prefer a thinner sauce. If you prefer a thicker sauce, leave some or all of the juice out. Roughly crush the tomatoes with a spatula. Bring to a simmer, stirring occasionally.
- Sitr in basil and parsley.
- Using a spatula or the back of a spoon, create two pockets in the tomato sauce and crack an egg into each pocket. Cover the pan and cook until the eggs are set (about 5 minutes).
- Garnish with extra parsley and basil, scoop into separate bowls, and enjoy!
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