Bart's Recipes
Finely chop the half onion and cut the half red bell pepper into small pieces. Set the spices, eggs and canned tomatoes within easy reach so you can work smoothly while cooking.
Heat the olive oil in a large frying pan over medium-high heat. Fry the chopped onion and bell pepper pieces for a few minutes until the vegetables begin to soften. Then sprinkle the paprika powder and cumin into the pan and fry for one minute to release the aromas.
Pour the canned tomatoes into the vegetable mixture in the pan and stir well. Lower the heat slightly and let the sauce simmer gently for about five minutes until it has thickened slightly.
Make two small wells in the warm tomato sauce with a spoon or spatula. Carefully crack an egg into each well, making sure to keep the yolks intact.
Cover the pan and let the eggs set over low heat for five to eight minutes, depending on how soft you like the yolks. Remove the pan from the heat once the egg white is completely cooked and serve the dish directly from the pan.
