Don’t let the strange name fool you, this vegetarian dish is delicious. I added a hot pepper because I had one at home and served it as a side dish but it works just as well as a main.
- 1 large onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 14 oz can tomatoes
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1 tsp cumin seeds
- 2 garlic cloves
- pinch of saffron strands
- 4 large eggs
- 3 tbsp olive oil
- salt & pepper
Finely slice the bell peppers and turn the onion into half-rings.
Heat the oil. Preferably in an oven-proof skillet.
Add the cumin seeds and cook them for a minute or 3 while stirring now and then.
Add the onions and cook them, over low heat, for about 10 minutes. Until golden brown.
Time to add the sliced peppers.
Crush the garlic in there and cook everything, over low heat, for 20 to 25 minutes while stirring now and then. Until the peppers are all soft and sweet.
Gives you plenty time to chop the canned tomatoes. We’ll also be needing the juice.
As soon as the peppers are soft you crumble in the saffron strands and stir in the smoked paprika powder and chipotle chili powder.
Add the tomatoes and season with salt and pepper to taste. For me 1 tsp kosher salt was enough. Let it simmer for 10 minutes over low heat.
Break the eggs in a separate bowl. One of my eggs had a double yolk! Cannot be a coincidence after the pregnant pepper!
This turned out to be a pretty fruitful recipe. Consider yourself warned.
As soon as the sauce is done simmering on the stove, you level out the peppers a bit.
If your skillet isn’t oven-proof this is your cue to transfer everything to a casserole.
Make an opening in the sauce and pour the egg in there. Do this for all the eggs.
Season the eggs with salt and pepper.
Place the skillet in a preheated oven and bake them at 180Cº (350Fº) for 10 to 12 minutes, until the egg white is set but the yolk is still runny.