Sometimes I cook. Sometimes it’s edible.
Normally I bake enough bread to last an entire week. This past week wasn’t normal.
So… this was a pleasant departure from our normal toast and eggs.
The thing about “food blogging” that I detest is that writers tend to make things too complicated. Also, their verbosity about the “mind blowing” nature of their creations annoys me to no end.
This is a simple dish. It requires less than 30 minutes of your time. It’s tasty. Enough said about that.
Ingredients and Tools
1/2 Onion, chopped
1 Tablespoon Cumin
1 Tablespoon Paprika
1 Teaspoon Oregano
28 ounce can Diced Tomatoes
2 Tablespoons Olive or Canola Oil (or whatever you’ve got)
6 Large Eggs
Chopped Parsley (or not)
Wide Skillet or Sauce Pan with a lid
Put oil in pan, heat on high heat until glistening, reduce heat to medium.
Saute the onion until translucent (five minutes… maybe a little more… maybe a little less).
Add spices to onion. Stir and cook for a minute or two until fragrant.
Pour in tomatoes. Let simmer for 15 minutes or so until thickened.
Crack each egg and drop into tomato sauce.
Cover the pan and let cook for 6 minutes (7 to 8 minutes for a more firm yolk).
Remove from burner.
Garnish with parsley or pepper (or not).
There’s no additional salt in the recipe. Both times I tried this dish, it wasn’t required. There’s more than enough flavor from the spices and tomatoes.
Also… the plating in the photo below is terrible. I don’t care. This isn’t “gourmet cuisine.” This is breakfast. (Or lunch or dinner or whatever.)
Photos by Erin A. Craig… my beautiful wife.