And never get bored with eggs ever again.
I absolutely love bold flavors, and this traditional, North African dish never disappoints.
This skillet is loaded with fresh chopped vegetables, fragrant spices, tomato sauce, and eggs for delicious comfort food at its finest.
The best part? It is also really cheap and super quick to whip up after a long day. It’s the perfect weeknight meal, and most of the ingredients are probably already in your kitchen.
Time: 15 minutes
When to eat it: Lunch, dinner
Perks: Protein-packed, full of fiber, gluten-free, budget-friendly, vegetarian, grain-free, dairy- free, paleo
Sh*t You Need:
½ medium onion, diced
½ large red bell pepper, diced
1 cup of your favorite tomato sauce
1 teaspoon ghee (or cooking fat of choice)
½ teaspoon fennel seeds
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
1. Heat a small cast iron skillet (or non-stick pan) over medium heat for about 2 minutes, or until hot. 2. Add the fennel seeds to pan to toast them, about 2 minutes, or until fragrant. Remove the fennel seeds from the pan and place in a small bowl to be set aside for later. 3. Keeping the pan on medium heat, add the ghee or your fat of choice. Then toss in the diced onion and red bell pepper and sauté until soft, about 5 minutes. (At this point, you may want to sprinkle in some salt and pepper to taste, depending on how salty your tomato sauce is.) 4. Once the onion and bell pepper are nice and soft, add the tomato sauce, toasted fennel seeds, cumin, coriander, and garlic powder to the pan, and mix well to distribute the spices. 5. Gently crack eggs into the skillet over the sauce, and then cover and let cook until the egg whites are translucent but the yolk is still runny, about 3-4 minutes. 6. Garnish with fresh cilantro and enjoy! NOTES: - This dish is traditionally served with crusty bread or pita bread, but if you would like to keep it gluten-free, paleo, etc., I recommend serving it over rice, roasted potatoes or sweet potatoes, or (my personal favorite) a bed of raw spinach. - If you eat dairy, this recipe also tastes great with some crumbled feta cheese on top.
Recipe was contributed by Rachel Preble (University of Maine). Check out their Instagram for more.
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