Ingredients

• 1/2 red onion, thinly sliced
• 1/2 red bell pepper, sliced
• about 14 oz chopped tomatoes (fresh or canned)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic granules
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 large eggs
• 1 tablespoon olive oil
• fresh parsley, chopped, for garnish
• red chili flakes, for garnish
• 2 slices bread for toast

Equipment

• Medium skillet with a lid
• Wooden spoon
• Cutting board and knife

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat, then add the sliced onion and red bell pepper. Cook for about 5 to 6 minutes, stirring now and then, until the onion turns soft and translucent so the base tastes sweet, not sharp.
2. Stir in the garlic granules and cook for about 1 minute, just until fragrant. This quick step wakes up the garlic flavor without letting it burn.
3. Add the chopped tomatoes along with the cumin, cayenne, and paprika. Stir well so the spices coat everything and start to bloom in the warm sauce.
4. Lower the heat and let the sauce simmer for about 20 minutes, stirring occasionally, until it thickens and the raw tomato edge cooks off. You want it saucy but not watery.
5. Use the back of a spoon to make 2 small wells in the sauce, then crack an egg into each one. Cover the pan so the tops set gently while the bottoms cook in the sauce.
6. Cook until the egg whites are fully set but the yolks are still soft, about 5 to 8 minutes. Scatter parsley and chili flakes over the top and serve hot with toast for scooping.