Ingredients
- Ingredients
- 1 Tbsp olive Oil
- 1 medium onion, diced
- 1 clove of garlic (more to taste)
- 1 red bell pepper, seeded and diced
- 1 28oz crushed tomatoes
- 1 14oz diced tomatoes
- 1 tomato paste (half a small can)
- Sausage links (if you don’t need it to be Kosher)
- 6 eggs
Spices
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- .5 Tbsp parsley
- To taste: Salt, Pepper and cayenne pepper for spicier taste.
Directions
Heat the oil (1 Tablespoon) and add chopped onions (medium diced onion).Once the onions start to soften add garlic (1 clove or more to taste). Sauté until you can start to smell the garlic.
Add the bell peppers (1 red pepper) and sauté for 5-7 minutes
Add crushed tomatoes (28 oz), diced (14oz), tomato paste (half of a small can) and the sausage links if you are using them. If using sausage links I recommend cutting them into smaller pieces so they’re easier to eat. Stir thoroughly until bubbly and then turn down heat to start simmering.
Add spices and mix thoroughly. Continue to simmer for 5-7 more minutes.
Crack the eggs into the mixture, spacing them evenly.
Cover the pan and allow to simmer for 10-15 more minutes. (10 minutes for less done eggs)
Great to serve challah bread to be dipped into the mixture.