Instructions

1. Sautéing the Onion

   Heat olive oil in a wide skillet over medium heat, then add the chopped onion and sauté until softened and translucent. · 3 min
2. Adding the Aromatics

   Add the minced garlic and green pepper, and stir the ingredients for one minute until fragrant. · 1 min
3. Simmering the Sauce

   Add the chopped tomatoes, tomato paste, salt, cumin, and black pepper. Stir well, then reduce the heat and let it simmer until the sauce thickens. · 7 min
4. Adding the Eggs

   Make four spaced wells in the sauce using a spoon, and carefully crack an egg into each well. · 1 min
5. Cooking the Eggs

   Cover the skillet and simmer over low heat until the egg whites are completely set while the yolks remain soft and runny. · 5 min
6. Serving

   Remove the skillet from the heat, garnish with chopped parsley, and serve hot immediately with fresh bread.

Nutrition / serving

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