This dish is believed to be originated from Tunisia and is popular dish in the Middle East and Northern Africa. It is a tomato stew base with eggs and can be eaten with bread, rice or on it's own. This is a great one-pan meal and is ready in 30 minutes or less!
1 TBSP avocado oil
5 garlic cloves, minced
1/2 large onion, diced
1 bell pepper, diced
28 oz canned tomatoes (or 4 fresh tomatoes diced)
2 TBSP smoked paprika
1 TBSP paprika
1 TBSP chili powder
1 TBSP pepper
1/2 TBSP salt
1 TSP cayenne
1 TSP garlic powder
1/4 TSP nutmeg
1/2 bunch fresh cilantro, diced
Step 1: In a cast iron skillet or oven safe pan, add avocado oil over medium-high heat. Then add the onions and cook until translucent.
Step 2: Next, add the garlic, bell pepper and sauté in pan for 2 minutes.
Step 3: Add the tomatoes and make mix all the ingredients together, then add all the spices: smoked paprika, paprika, cayenne, garlic powder, salt, pepper and nutmeg and mix until the spices are incorporated into the vegetables. Let the tomato base simmer and thicken for 7-10 minutes
Step 4: Preheat the oven to 400 degrees.
Step 5: Using the back of a large spoon, make 5 mini wells around the pan and 1 well in the middle. This will be a little nest for the eggs. Gently crack 1 egg in each well.
Step 6: Place the cast iron skillet in the oven and let the eggs bake for 10 minutes. Cook for 5 more minutes if you don't like runny yolks.
Step 7: Serve with bread, rice or eat on it's own!