I was inspired to try a variation of this dish from a recipe in Red Book which I read while On Holiday in Lincoln Park. I served it the other night when we had friends over for dinner. I paired it with spinach pie, and strawberry salad. The table agreed it was one to keep. Even, Evelyn, who is only one had thirds. James named it Eggatouille. I think it would be a fabulous brunch dish.
4 tbsp olive oil
2 red bell peppers , seeded and diced
2 jalapeno peppers, seeded and diced
1 medium onion, chopped
7 cloves of garlic, chopped
2 tsp ground cumin
1 Tbsp tomato paste
Salt and pepper to taste
1 can diced tomatoes
8 large eggs
Parsley, chopped as a garnish
1. Heat oil in skillet over medium heat. Add bell peppers, jalapenos, onion, garlic, cumin, salt, and pepper. Cook stirring occasionally until vegetables soften. Stir in tomato paste.
2. Add tomatoes (including juice) and 1/2 cup of water. Bring to a slow boil.
3. Reduce heat to medium and simmer 12 minutes, stirring occasionally until sauce thickens.
4. make 8 indentations in the sauce for eggs and crack an egg into each opening.
5. Cover and simmer 12 more minutes. Do not stir. Cook until the whites are set.
6. Top with salt, pepper, and parsley (optional add crushed red pepper flakes).
Serve with warm bread.