A North African breakfast dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Bell peppers are on the Dirty Dozen list, so sourcing them organically can reduce pesticide exposure. Onions usually have lower pesticide residues.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• 800 g canned crushed tomatoes
• to taste salt
• to taste black pepper
• 6 eggs
• 1/4 cup fresh cilantro, chopped

Method

1. Heat the olive oil in a large ovenproof skillet over medium heat.
2. Add the onion and bell pepper, sauté until soft, about 5 minutes.
3. Stir in the garlic, cumin, paprika, and chili flakes; cook for 1 minute.
4. Add the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes.
5. Make small wells in the sauce with the back of a spoon and crack an egg into each well.
6. Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the egg whites are set, about 10 minutes.
7. Sprinkle with fresh cilantro before serving.

Notes

• Garnish with feta cheese for a non-paleo option.
• Serve with crusty bread or avocado for a complete meal.
• Adjust chili flakes for desired heat level.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic North African recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.