- 3 T. olive oil
- 1 c. chopped onion
- 1 c. chopped pepper
- 4 cloves garlic, minced
- 2 tsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. ground cayenne
- 2 - 14 oz. cans, diced fire-roasted tomatoes with juice
- 4 eggs
- Salt and pepper, to taste
- 5 oz. shredded cheese - I used a combination of mozzarella and parmesan
- Bread, for dipping
Preheat the oven to 375° F.
In a large cast iron skillet (10-12"), heat the oil over medium-low heat.
Add the chopped onions and peppers, sauté until soft, about 15 minutes. Add the garlic and sauté for another minute. Add the cumin, smoked paprika, and cayenne. Sauté for another minute. Add the diced tomatoes and cook until the sauce thickens, about 5-10 minutes.
Gently break the eggs into the skillet. Season with salt and pepper; sprinkle evenly with the shredded cheese. Transfer the skillet to the oven and bake until the eggs are set and the cheese is melted and bubbly, about 7 minutes. Serve hot with bread for dipping.
- Yields: 4 servings
- Preparation Time: 30 minutes
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