I love this breakfast with some warm crusty sourdough. So easy, delicious and healthy all cooked in one pan. Add some chorizo for a Spanish twist! Pictured above is a variation with guanciale and feta.
Step 1 -
Heat a pan over medium-high heat and add oil to coat the pan.
Step 2 -
Add onion when the oil is shimmering followed by the bell peppers.
Step 3 -
Cook 5–7 minutes or until onions are translucent and peppers begin to soften.
Step 4 -
Add shallot and garlic and continue to cook about 2 more minutes or until fragrant and slightly brown and caramelized.
Step 5 -
Add Ancient Halaby and stir to combine.
Step 6 -
Add tomato sauce and cook for about 10 more minutes until the sauce has thickened. Season with salt to taste.
Step 7 -
Make little indents in the sauce for the eggs. Crack the eggs into small ramekins or bowls and slide each egg into the indent.
Step 8 -
Season the eggs with salt and cover and cook over low heat until the whites have set about 8 minutes or cook in a 375F oven for 7–10 minutes. I recommend checking the eggs frequently because everyone’s heat source will be different. Remember the eggs will continue to cook after the pan is removed.
Step 9 -
Remove the pan from the heat and garnish with yogurt dollops, cilantro and crushed pistachios.
Step 10 -
Serve with crusty sourdough
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