Photo: Iain Bagwell; Styling: Victoria Cox
Cost per Serving:
1. Warm oil in a 10-inch skillet over medium heat. Add onion, sprinkle with salt and cook, stirring often, until softened, about 5 minutes. Stir in bell pepper and continue to cook, 5 minutes longer. Add garlic, paprika, cumin, red pepper and 1/4 tsp. salt and cook, stirring, until vegetables are very tender, about 3 minutes longer.
2. Puree tomatoes in a blender or food processor. Stir into vegetable mixture, cover, turn heat to medium-low and cook, stirring occasionally, until sauce has thickened, about 15 minutes. Season with salt and pepper.
3. Carefully crack an egg into each quarter of the pan. Cover and cook until egg whites are set, 10 to 12 minutes. Sprinkle with parsley. Serve with crusty bread, if desired.