NUTRITION

SERVINGS

INGREDIENTS

6 large eggs

2 medium tomatoes

1 medium red bell pepper

1/2 medium onion

2 garlic cloves

1 teaspoon olive oil

1/2 teaspoon chili flakes

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper to taste

1 tablespoon chopped fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and garlic, sautéing until softened and fragrant.

• 2

  Add the diced tomatoes and red bell pepper to the skillet. Stir in the chili flakes, smoked paprika, ground cumin, salt, and pepper. Let the sauce simmer for about 5-7 minutes until the vegetables break down into a chunky sauce.

• 3

  Bring a small pot of water to a gentle simmer. Crack the eggs one at a time into a small cup then carefully slide them into the simmering water and poach for about 3-4 minutes, or until the whites are set but yolks remain runny.

• 4

  Using a slotted spoon, remove the poached eggs and arrange them on top of the spicy tomato and bell pepper sauce.

• 5

  Garnish with chopped fresh cilantro and add extra salt and pepper if desired. Serve immediately and enjoy.