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Ingredients :
2 tablespoons olive oil
6 stalks scallions, sliced
4 cloves garlic, sliced
1 ½ teaspoons ground cumin
1 (14 ounce) can diced tomatoes
1 pinch cayenne pepper, or to taste
sea salt and ground black pepper to taste
½ teaspoon honey
4 large eggs
3 tablespoons roughly chopped fresh cilantro
Methods :
Step 1
Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
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Step 2
Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
Step 3
Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.
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