A delicious dish from North Africa, it is inexpensive and very healthy. With only a few ingredients, the flavors far exceed the seemingly simple preparation.
2 TB olive oil
1 cup chopped yellow onion
1 red bell pepper, deseeded and chopped
3 garlic cloves, minced
1 TSP smoked paprika
1 TSP cumin
1 28-ounce can fire roasted, crushed tomatoes
1/8 TSP cayenne pepper
Handful of fresh arugula
¼ cup goat cheese or feta
Toasted sliced bread
In a 12” skillet, heat the olive oil until shimmering. (I prefer a non-stick skillet with a lid or an enamel coated cast iron pan.) Add the chopped onion and bell pepper, cook over medium-low heat until translucent. Sprinkle with a bit of salt and pepper. Next add the garlic, cumin and paprika. Cook about 1 minute, until very fragrant.
Next pour in the fire-roasted tomatoes (I have used just crushed tomatoes and it works fine too! For an extra kick you can add some harissa paste 1 -2 TB). Add additional salt and pepper to taste. (I cannot give you an exact amount. Every brand of tomatoes has a different amount of sodium. I recommend you season to your taste.) Simmer 15 – 20 minutes or until the tomatoes have thickened.
(**At this point you may separate the sauce into individual dishes add one egg per dish and finish in the oven. 400˚F for 8 minutes)
Make 5 wells in the sauce and crack an egg in each one. Cover the skillet and cook an additional 8 minutes. Garnish with the cheese and arugula. Serve with toasted bread.