Recipe Instructions:
Ingredients:
300 grams tomatoes (about 4 medium tomatoes), chopped
150 grams onion (1 large onion), finely chopped
2 cloves garlic, minced (about 10 grams)
200 grams bell peppers (1-2 peppers), chopped
150 grams ground lamb or beef (optional for a meat version)
4 large eggs (about 240 grams)
30 grams olive oil
1 teaspoon ground cumin (2 grams)
1 teaspoon paprika (2 grams)
1 teaspoon ground coriander (2 grams)
1/2 teaspoon ground chili powder (1 gram) (adjust to taste)
Salt to taste (about 5 grams)
Black pepper to taste (about 1 gram)
Fresh parsley or cilantro for garnish (optional)
Instructions:
Sauté Vegetables:
Heat the olive oil in a large skillet over medium heat.
Add the chopped onions and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute.
Cook the Meat (if using):
Add the ground lamb or beef to the skillet. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Add Vegetables:
Stir in the chopped bell peppers and cook for about 3 minutes.
Add the chopped tomatoes and cook until they start to break down and become saucy, about 10 minutes.
Season:
Add cumin, paprika, coriander, chili powder, salt, and black pepper. Mix well and cook for another 2 minutes.
Add Eggs:
Create small wells in the mixture and crack the eggs into them.
Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes for runny yolks or longer for firmer yolks.
Garnish and Serve:
Garnish with fresh parsley or cilantro if desired.
Serve hot with crusty bread or over rice.
