The best breakfast in under 30 minutes

Ingredients

• 2 tablespoons Olive Oil (extra-virgin, for sautéing)
• 1 small Onion (peeled and finely diced; optional but adds sweetness)
• 2 cloves Garlic (minced)
• 1 medium Red Bell Pepper (seeded and diced)
• 2 tablespoons Tomato Paste (concentrated tomato flavor)
• 2 medium Fresh Tomatoes (roughly chopped; can substitute canned diced tomatoes (400 g))
• 1 cup Water (adjust for desired sauce thickness)
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• ½ teaspoon Red Chili Flakes (optional for heat)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Cilantro (chopped; plus extra for garnish)
• 2 tablespoons Fresh Parsley (chopped; plus extra for garnish)
• 1 teaspoon Dried Mint (sprinkled at the end)
• 4 large Eggs (room temperature)
• 2 slices Crusty Bread (such as baguette or sourdough, for dipping)

Instructions

1. Heat Oil and Sauté Aromatics

   Place the skillet over medium heat, add olive oil, then add the diced onion (if using) and minced garlic. Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant.

   Time: PT2M

   Temperature: medium heat

2. Add Red Bell Pepper

   Stir in the diced red bell pepper and continue to sauté for another 3 minutes until it softens.

   Time: PT3M

   Temperature: medium heat

3. Incorporate Tomato Paste

   Add the tomato paste, stirring quickly to coat the vegetables. Cook for 1 minute to deepen the flavor.

   Time: PT1M

   Temperature: medium heat

4. Add Fresh Tomatoes

   Add the chopped fresh tomatoes (or canned diced tomatoes). Cook, stirring occasionally, for about 5 minutes until the tomatoes break down.

   Time: PT5M

   Temperature: medium heat

5. Simmer the Sauce

   Pour in 1 cup of water, then add ground cumin, paprika, red chili flakes (if using), salt, and black pepper. Bring to a gentle boil, then reduce to a simmer and let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

   Temperature: low simmer

6. Finish with Fresh Herbs

   Stir in the chopped cilantro and parsley, reserving a small amount for garnish. Taste and adjust seasoning if needed.

   Time: PT2M

7. Poach the Eggs

   Make four small wells in the sauce and gently crack one egg into each well. Reduce the heat to low, cover the skillet with the lid, and cook for 5–7 minutes until the egg whites are set but the yolks remain runny.

   Time: PT6M

   Temperature: low heat

8. Garnish and Serve

   Sprinkle the dried mint and the reserved fresh cilantro/parsley over the top. Serve immediately with crusty bread for dipping.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

14 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Red Bell Pepper: yellow bell pepper, poblano pepper
• Instead of Tomato Paste: tomato purée (1 tbsp)
• Instead of Fresh Tomatoes: canned diced tomatoes
• Instead of Water: vegetable broth (adds flavor)
• Instead of Ground Cumin: ground coriander (1 tsp)
• Instead of Paprika: smoked paprika (½ tsp)
• Instead of Red Chili Flakes: cayenne pepper (¼ tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Fresh Cilantro: fresh parsley
• Instead of Fresh Parsley: fresh cilantro
• Instead of Dried Mint: fresh mint (1 tsp, chopped)
• Instead of Eggs: tofu scramble for vegan version
• Instead of Crusty Bread: pita bread, gluten‑free bread

Equipment Needed

• Large Skillet or Frying Pan
• Wooden Spoon or Silicone Spatula
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Small Bowl (optional)
• Lid that fits the skillet

Critical Steps — Do Not Skip

• Simmering the sauce long enough to develop flavor and achieve the right thickness.
• Cooking the eggs with the lid on low heat to set whites without overcooking yolks.

Chef Tips from the Video

• Use a cast‑iron skillet for even heat distribution and a rustic presentation.
• For extra smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke.
• Serve with a drizzle of extra‑virgin olive oil just before eating.

Troubleshooting

Storage

Refrigerator: Store leftover sauce (without eggs) in an airtight container for up to 3 days. Reheat gently and add fresh eggs if desired.

Freezer: The sauce freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Bread can be kept at room temperature for 1–2 days in a paper bag.

Make-Ahead Tips

• Prepare the tomato‑pepper sauce a day ahead; reheat gently before adding fresh eggs.
• Chop herbs and store in a sealed container in the fridge for quick access.

Frequently Asked Questions