Ingredients
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 tsp cumin
1 tsp paprika
400 g canned diced tomatoes
4 large eggs
Salt, to taste
Black pepper, to taste
Method
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and red bell pepper. Cook until the onion is soft and the bell pepper is tender.
3. Stir in the minced garlic, cumin, and paprika. Cook for about 1 minute until fragrant.
4. Pour in the diced tomatoes. Season with salt and black pepper. Simmer for 10 minutes.
5. Create small wells in the mixture and crack the eggs into each well. Cover the skillet and cook for 5-7 minutes or until the eggs are set.
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