- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 2 cups
- diced onion
- 500 mL
- 2 cups
- diced red pepper
- 500 mL
- 1
- clove garlic, minced
- 1 tsp
- each ground cumin and paprika
- 5 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- 1/2 tsp
- each salt and cracked black pepper
- 2 mL
- 1 jar
- Compliments Marinara Sweet Basil Sauce
- 650 mL
- 1
- large tomato, large dice
- 8
- eggs
- 1 tbsp
- finely chopped fresh parsley
- 15 mL
Method
- Step 1
- Heat 9 in. (23 cm) cast-iron pan on grill at medium-high heat. Add oil. Stir in onion and red pepper; cook until softened, about 5 min. Stir in garlic, cumin, paprika, cinnamon, salt and pepper. Add tomato sauce, tomato and 1/4 cup (60 mL) water. Let mixture come to a simmer. Reduce to medium heat; cook until slightly thickened, 5 to 8 min.
- Step 2
- Crack eggs onto tomato mixture. Close grill lid; cook 5 to 7 min., until whites are set and yolks runny.
- Step 3
- Sprinkle with parsley. Serve with grilled sourdough bread, if desired.
Tips
Alternatively, cook on stovetop in cast-iron skillet on medium heat. After adding eggs, cover with lid to finish cooking.
Sprinkle with finely crumbled feta or dollop of plain Greek yogurt before serving.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
30 Minutes or Less Breakfast Brunch Grill High Fibre Lactose Free Main Dish Nut Free One Pot VegetarianNutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 340
- Fat:
- 18 g
- Saturated Fat:
- 4 g
- Carbs:
- 32 g
- Fibre:
- 8 g
- Sugar:
- 20 g
- Cholesterol:
- 370 mg
- Protein:
- 17 g
- Sodium:
- 1020 mg