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19Ingredients
40Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. extra virgin olive oil (plus more for drizzling)
- 1 medium onion (thinly sliced)
- 1 red pepper (large, bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference, stems, seeds, and ribs removed, thinly sliced)
- 1 hot chili (fresh small, such as jalapeño, serrano, or Fresno, stems, seeds, and ribs removed, thinly sliced)
- 3 cloves garlic (thinly sliced)
- 1 1/2 Tbsp. spanish paprika (sweet Hungarian or smoked)
- 2 tsp. cumin seed (whole or ground)
- 28 oz. whole peeled tomatoes (crushed by squeezing between your fingers or with a pastry blender, see note)
- kosher salt
- freshly ground black pepper
- cilantro
- parsley
- 6 eggs
- artichoke hearts (optional)
- oil cured black olives (optional)
- oil cured black olives (optional)
- feta cheese (optional)
- feta cheese (optional)
- crusty bread (for serving)
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Reviews(1)
Betz 7 years ago
I never made this before but saw it everywhere and gave it a go. Really tasty, but I overcooked the eggs a bit. We had it for dinner with some tasty bread to sop everything up and we were both very happy!