This is perfect for breakfast or a light lunch. Serving it with pita or toasted Italian bread with oil is my favorite way of eating it because you can use the pita as your utensil. And you will want extra bread to eat all of the leftover tomato sauce which is more like a dip or spread than a sauce. The onions and peppers are chunky and we make it with fresh tomatoes so there are some chunks of tomato.
1 1/2 Tbsp. Arbequina Olive Oil from Olive Oil Etcetera
1 yellow or red onion, finely chopped
1-2 cloves garlic, finely chopped or minced with press
1 red pepper or a few baby sweet peppers, chopped
3/4 tsp ground cumin (optional measurement based on your taste)
1/2 tsp paprika
Pinch of red pepper flakes
Salt and pepper
1 lb tomatoes, halved if large or a 15 oz can whole peeled tomatoes, crushed by hand
8 large eggs
¼ cup baby spinach, finely chopped (optional)
Pita or Toasted baguette, for serving
Sprinkle with feta cheese (optional)
1. Heat oven 375 degrees F. We used small tomatoes and steamed the skin off and then mashed the tomatoes. If your not familiar or comfortable with this process, you can use a can of tomatoes.
Heat olive oil in a ovenproof pan. Add the onions and peppers and cook for about 10 minutes. Add the garlic and spices; stirring until all of the flavors are mixed and spices are blended.
2. Stir in tomatoes and let it all simmer for about 20 minutes, allowing the sauce to thicken. Make about 8 little spaces in the sauce for the eggs to cook in; your pan might not fit 8 eggs so just use your judgement.
Transfer to oven and cook until the eggs are cooked slightly, about 15 minutes or less depending on how runny you want your eggs. Do not overcook them. If desired, Sprinkle with spinach and feta. Our kids like it without the spinach and feta.