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Ingredients
- 1 tbsp oil from a jar of sun-dried tomatoes
¼ cup sun-dried tomatoes chopped
1 yellow onion chopped- 1 16-ounce jar roasted red bell peppers drained and chopped
3 garlic cloves finely chopped
½ tsp crushed red pepper plus more to taste
1 tsp smoked paprika
1 tsp ground cumin
¾ tsp kosher salt plus more for the eggs- 1 28-ounce can crushed tomatoes
1 tsp honey
8 large eggs use pasteurized shell eggs if serving with soft yolks
¼ tsp black pepper freshly ground
1 avocado sliced
fresh cilantro finely chopped, for serving- crusty bread or pita for serving
Equipment images are illustrative. Exact products may vary.
Instructions
- Warm the sun-dried tomato oil in a large skillet over medium heat. Cook the onion until softened, about 5 minutes.
- Add the chopped sun-dried tomatoes, roasted peppers, garlic, crushed red pepper, paprika, cumin and measured salt. Stir for about 1 minute, until fragrant.
- Stir in the crushed tomatoes and honey. Bring to a simmer, cover and lower the heat. Simmer for 8 to 10 minutes, stirring occasionally. Add more crushed red pepper if desired.
- Use a spoon to make eight hollows in the sauce and crack an egg into each one. Season the eggs with salt and the black pepper. Cover and simmer gently, beginning to check at 5 to 7 minutes. Cook until the whites and yolks are set; use pasteurized shell eggs if choosing a softer yolk.
- Add the avocado and cilantro just before serving. Bring the skillet to the table with bread or pita for the sauce.
Notes
Keep the sauce at a gentle simmer once the eggs go in.
Use pasteurized shell eggs if serving the yolks soft; otherwise continue cooking until whites and yolks are firm.
The 25-minute total is an estimate; allowing the yolks to set fully may take longer.
