Tomato and Pepper Skillet with Eggs and Sourdough Bread

Instructions

1. 1

   Prepare the vegetables

   Finely dice the onion. Remove the seeds from the peppers and cut them into pieces about 1 cm wide. Dice the tomatoes and finely chop the garlic.

   
2. 2

   Soften the onion and peppers

   Heat the olive oil in a wide skillet over medium heat. Add the onion and peppers and cook for 6 minutes, stirring occasionally, until the onion softens and the edges of the peppers begin to brown lightly.

   
3. 3

   Cook the tomato base

   Add the garlic, cumin, chili flakes, salt, and black pepper. Stir for 30 seconds, then add the tomatoes. Cook uncovered over low heat for 8 minutes, stirring occasionally, until the tomatoes break down and the juices thicken slightly.

   
4. 4

   Set the eggs

   Make four wells in the tomato mixture and crack an egg into each one. Cover the skillet and cook over low heat for 4 to 6 minutes, until the whites are completely set and the yolks remain soft.

   
5. 5

   Finish and serve

   Remove the skillet from the heat, drizzle with lemon juice, and sprinkle with chopped parsley. Toast the bread in a dry skillet or toaster until crisp, and serve warm with the eggs.