4 Servings


  • 3 tbsp Olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3-4 garlic cloves, diced
  • ¾ tsp salt
  • cracked pepper to taste
  • 1 tsp cumin
  • 1 tsp sugar
  • ½ tsp smoked paprika
  • ½ tsp chili flakes
  • 3 medium tomatoes diced small
  • ⅓ Cup white wine or water
  • 1 tbsp fresh basil ribbons or chopped Italian parsley
  • 4 - 6 Extra large organic eggs ( or seared salt and pepper tofu...see
  • below)

Other optional additions:

  • Crumbled feta or goat cheese
  • 1 Cup browed chorizo
  • ¼ Cup finely diced spanish style cured Chorizo or Merguez, a North African spiced sausage


  1. Preheat oven to 400°F/200°C
  2. In a large cast iron skillet, heat the olive oil over medium heat. Addthe onion and cook until tender, about 5 minutes. ( if adding rawchorizo, brown it with the onions)
  3. Add the sliced peppers and garlic, and turn heat down to med-lowand cook for 5 more minutes, until peppers are tender.
  4. If adding the cured spanish chorizo or Merguez sausage, add it now.
  5. Add all spices, sugar and salt.
  6. Cook for 2 more minutes. Add fresh tomatoes and white wine(or water).
  7. Simmer on low for 15 minutes, adding more water if it gets too dry orthick. You want a stew like consistency. After tomatoes cook down,taste, it should be full flavored and adjust salt and sugar if necessary.
  8. Crack 4-6 eggs over the mixture, sprinkling each egg with a little saltand cracked pepper.
  9. Add crumble goat cheese or feta ( optional) over the top and place inthe 400F°/200°C oven. Bake until Egg whites are cooked ( about 7 minutes)and yolks are still soft. Remove from oven and top with fresh basil ( or cilantro or Italian parsley). Serve with toast or crusty bread.

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