Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 (14-ounce) can diced tomatoes
- 4 eggs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the onion and bell peppers, cooking until soft.
- Stir in the garlic, cumin, and paprika, cooking for another minute.
- Add the diced tomatoes and simmer for 10 minutes.
- Make four wells in the stew and crack an egg into each well.
- Cover and cook until the eggs are set to your liking.
- Season with salt and pepper and garnish with fresh parsley before serving.
Notes
- This dish can be adjusted for spice by adding chili peppers.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tunisian
- Diet: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 400 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 180 mg