Ingredients
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4 large Tomatoes
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1½ tablespoons Canola Oil
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1 large Onion
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½ teaspoon Coriander Seeds
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½ teaspoon Caraway Seeds
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2 red Bell Peppers
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¼ teaspoon crushed Red Pepper Flakes
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1 large Garlic
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4 Egg
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Salt
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Black Pepper
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1 tablespoon coarsely chopped fresh flat-leaf Parsley
Directions
Protein-packed eggs are stars of the show in this simple one-pan brunch that’s bursting with superfoods.
Steps
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1
Done
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Put the tomatoes in a shallow bowl and cover with boiling water. Let stand for 30 seconds, then drain. Slip off the skins and discard, then chop the flesh. |
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2
Done
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Heat the oil in a large skillet over medium heat. Add the onion, coriander seeds, and caraway seeds. Sauté, stirring occasionally, for 10 minutes, or until the onion is soft and golden. |
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3
Done
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Stir in the red bell peppers and red pepper flakes and sauté for an additional 5 minutes, or until softened. |
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4
Done
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Add the garlic and tomatoes with their seeds and juices and season with salt and pepper. Reduce the heat to low and simmer, uncovered, for 10 minutes. |
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5
Done
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Crack the eggs over the surface. Cover and cook for an additional 4–5 minutes, or until the eggs are cooked to your liking. Season with salt and pepper, sprinkle with the parsley, and serve immediately. |
