A one pot delicious and hearty breakfast made with eggs and tomatoes.
- 2 tablespoons olive oil
- 1 onion, small dice
- 1 red bell pepper, small dice
- 4 garlic cloves, minced
- 1 28 ounce can whole, peeled tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Pinch of red pepper flakes
- 6 large eggs
- Crumbed goat cheese
- Chopped parsley
- 1 french baguette, thinly sliced
Preheat oven to 400 degrees. In a large pan or cast iron skillet heat the olive oil over medium/low heat. Add the onion, red bell pepper, 1/4 teaspoon salt and a pinch of pepper. Cook until very soft, about 15 minutes, stirring occasionally.
Meanwhile, place the sliced bread in a single layer on a baking sheet. Brush both sides of the bread lightly with olive oil and sprinkle with salt. Bake in the oven for 7-10 minutes until lightly golden and crispy. Set aside.
Once the onion mixture is soft, add the minced garlic and cook another 2 minutes. Using kitchen sheers, break up the whole tomatoes in the can by cutting through them repeatedly until you have a chunky consistency. You can also pour into a bowl and crush tomatoes with your hands. Pour tomatoes into the onion mixture and add 1 teaspoon salt, 1/4 teaspoon pepper, paprika, cumin and red pepper flakes. Cook on low for about 10 minutes.
Carefully crack eggs on top of tomato mixture and sprinkle with salt and pepper. Place skillet in the oven and cook about 7-10 minutes until eggs are just set. Remove and sprinkle with goat cheese and parsley and serve immediately with toasted bread!