Moroccan Tomato and Egg Skillet

Instructions

1. Step 1

   Heat the olive oil in the skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: skillet, wooden spoon

2. Step 2

   Add the garlic, cumin, paprika, and cayenne pepper. Stir over medium heat until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 12.0 gr Garlic, 3.0 gr Ground Cumin, 4.0 gr Sweet Paprika

   Cookware: skillet, wooden spoon

3. Step 3

   Stir in the tomato paste and cook until evenly incorporated and slightly darkened.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: skillet, wooden spoon

4. Step 4

   Add the tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer over medium heat, then reduce to low heat and simmer uncovered until thickened.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Salt, 800.0 gr Tomato

   Cookware: skillet, wooden spoon

5. Step 5

   Make six wells in the sauce and crack one egg into each well. Cover and cook over low heat until the whites are set and the yolks reach the desired doneness.

   Timer: 7 min (fixed)

   Ingredients used: 6.0 piece Egg

   Cookware: lid, skillet, wooden spoon

6. Step 6

   Remove the skillet from the heat, scatter the cilantro over the eggs and sauce, and serve hot.

   Ingredients used: 15.0 gr Cilantro

   Cookware: skillet