4 servings
1.0 whole
bell pepper, red
1.0 whole
garlic, cloves
2.0 whole
tomatoes, crushed, canned
28.0 ounce(s)
hot sauce
0.125 teaspoon(s)
0.5 teaspoon(s)
black pepper, ground
0.25 teaspoon(s)
parsley, fresh
1.0 tablespoon(s)
6.0 whole
cumin, ground
1.0 teaspoon(s)
oil, olive
3.0 tablespoon(s)
bread, pita
2.0 whole

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

1. Preheat oven to 400 degrees F.

2. In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.

3. Add crushed tomatoes, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.

4. Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.