- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 2 cups
- diced onion
- 500 mL
- 2 cups
- diced red pepper
- 500 mL
- 1
- clove garlic, minced
- 1 tsp
- each ground cumin and paprika
- 5 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 1/2 tsp
- each salt and cracked black pepper
- 2 mL
- 1 jar
- Compliments Marinara Sweet Basil Sauce
- 650 mL
- 1
- large tomato, large dice
- 8
- eggs
- 1 tbsp
- finely chopped fresh parsley
- 15 mL
Directions
- Step 1
- Heat 9 in. (23 cm) cast-iron pan on grill at medium-high heat. Add oil. Stir in onion and red pepper; cook until softened, about 5 min. Stir in garlic, cumin, paprika, cinnamon, salt and pepper. Add tomato sauce, tomato and 1/4 cup (60 mL) water. Let mixture come to a simmer. Reduce to medium heat; cook until slightly thickened, 5 to 8 min.
- Step 2
- Crack eggs onto tomato mixture. Close grill lid; cook 5 to 7 min., until whites are set and yolks runny.
- Step 3
- Sprinkle with parsley. Serve with grilled sourdough bread, if desired.
Tip
Alternatively, cook on stovetop in cast-iron skillet on medium heat. After adding eggs, cover with lid to finish cooking.
Sprinkle with finely crumbled feta or dollop of plain Greek yogurt before serving.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 340
- Fat:
- 18 g
- Saturated Fat:
- 4 g
- Carbs:
- 32 g
- Fibre:
- 8 g
- Sugar:
- 20 g
- Cholesterol:
- 370 mg
- Protein:
- 17 g
- Sodium:
- 1020 mg
