I love this breakfast with some warm crusty sourdough. So easy, delicious and healthy all cooked in one pan. Add some chorizo for a Spanish twist! Pictured above is a variation with guanciale and feta.

Serving Size: 2-4

Ingredients

• 2 yellow onions, diced large
• 3 bell peppers, diced large
• 4 garlic cloves, minced
• 1 large shallot, minced
• 1 Tbsp Ancient Halaby Middle Eastern Chile Blend
• 28 oz can of tomato sauce
• 5 eggs
• Salt to taste
• Oil to coat pan
• Garnish: yogurt, cilantro, and pistachios
• Sourdough for serving

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Directions

1. Heat a pan over medium-high heat and add oil to coat the pan.
2. Add onion when the oil is shimmering followed by the bell peppers.
3. Cook 5–7 minutes or until onions are translucent and peppers begin to soften.
4. Add shallot and garlic and continue to cook about 2 more minutes or until fragrant and slightly brown and caramelized.
5. Add Ancient Halaby and stir to combine.
6. Add tomato sauce and cook for about 10 more minutes until the sauce has thickened. Season with salt to taste.
7. Make little indents in the sauce for the eggs. Crack the eggs into small ramekins or bowls and slide each egg into the indent.
8. Season the eggs with salt and cover and cook over low heat until the whites have set about 8 minutes or cook in a 375F oven for 7–10 minutes. I recommend checking the eggs frequently because everyone’s heat source will be different. Remember the eggs will continue to cook after the pan is removed.
9. Remove the pan from the heat and garnish with yogurt dollops, cilantro and crushed pistachios.
10. Serve with crusty sourdough