INGREDIENTS:
- 1 tablespoon Super Ghee
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- ¼ teaspoon fine sea salt
- 3 cloves garlic, minced
- 6 Vine-ripe tomatoes, chopped
- 2 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley
- Freshly ground black pepper, to taste
- 6 large eggs
- Crusty bread or pita, for serving
INSTRUCTIONS:
- Heat Ghee in a large cast iron skillet. Add the onions, green peppers, garlic, spices, salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato paste. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken.
- Using a wooden spoon, make 6 wells in the tomato mixture. Gently crack an egg into each well.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper, if you like. Serve with your choice of crusty bread.