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–+ servings
Total Time :25 minutes
Servings: 4

INGREDIENTS
 

  • 1 large onion, finely chopped
  • 1 large red bell pepper, sliced into thin strips
  • 1 small hot pepper, sliced
  • 4 garlic cloves, minced
  • 4 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • ½ teaspoon hot paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 medium plum tomatoes, diced
  • 4 large eggs
  • ½ cup fresh cilantro, chopped

INSTRUCTIONS

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until golden, about 3 minutes.
  • Stir in the bell pepper, hot pepper, and garlic, cooking until softened, about 2–3 minutes. Sprinkle in the paprika, turmeric, cumin, salt, and black pepper. Cook for 1 minute to bloom the spices.
  • Add the diced tomatoes, reduce heat to low, and simmer for 10 minutes, stirring occasionally, until the tomatoes soften but still hold some texture.
  • Crack the eggs directly into the skillet and gently fold them into the sauce to create soft scrambled eggs. Sprinkle with chopped cilantro, cover and cook until eggs reach desired doneness.