½cupfresh basil leavesChopped (reserve a few whole leaves for garnish).
½cupfresh flat leaf parsleyChopped (reserve a little whole for garnish).
2eggs
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!