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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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3 tablespoons extra-virgin olive oil

1 large onion, halved and thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

3 cloves garlic, thinly sliced 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1/2 teaspoon piment d'Espelette 

Kosher salt and freshly ground black pepper 

One 28-ounce can whole plum tomatoes with juices, hand-crushed or coarsely chopped 

1 bunch fresh flat-leaf parsley, chopped 

6 to 8 large eggs 


  1. Preheat the oven to 375 degrees F.
  2. Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
  3. Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.