Ingredients

• 3 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 2 green peppers, chopped
• 2 garlic cloves, chopped
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• Pinch red pepper flakes (optional)
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• 1/2 cup tomato sauce
• 6 large eggs
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh mint leaves

Instructions

1. Warm the olive oil in a large cast iron skillet over medium heat. Add the onion, green peppers, garlic, spices, and a pinch of salt and pepper. Stir occasionally and cook until the vegetables soften, about 5 minutes.
2. Stir in the chopped tomatoes and tomato sauce. Cover the skillet and let the mixture simmer for about 15 minutes. Remove the lid and continue cooking briefly until the sauce thickens. Taste and adjust seasoning as needed.
3. Use a wooden spoon to create 6 evenly spaced wells in the tomato mixture. Carefully crack one egg into each well.
4. Lower the heat, cover the skillet, and cook gently until the egg whites are set.
5. Remove the lid and sprinkle the parsley and mint over the top. Add additional black pepper or crushed red pepper if desired. Serve immediately with warm pita, challah, or crusty bread.

Notes

• Make Ahead:
  Prepare the tomato base the day before. Let it cool completely, then store in a tightly sealed glass container in the refrigerator. Reheat in a skillet and continue with step 3 when ready to serve.
• Storage:
  Leftovers keep well for 1–2 days when refrigerated in airtight glass containers. Reheat over medium heat, adding a little liquid if the sauce has thickened.
• Optional Meat Addition:
  Cook about 1/2 lb ground beef or ground lamb in extra virgin olive oil, seasoning with salt and pepper. Once fully cooked, remove the meat and wipe the skillet clean. Follow steps 1 and 2 as written, then return the cooked meat to the skillet and simmer with the tomatoes for about 15 minutes before adding the eggs.