Tomato and Pepper Stew with Eggs

Tomato and Pepper Stew with Eggs Recipe

Photo: Iain Bagwell; Styling: Victoria Cox

Serves 4

Cost per Serving:



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2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, seeded and chopped
Salt and pepper
2 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
1 28-oz. can whole plum tomatoes, drained
4 large eggs
1/12 cup fresh parsley leaves, coarsely chopped
Crusty bread, optional


Prep: 15 Minutes
Cook: 40 Minutes

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.

Created date

February 2015

Nutritional Information

Calories 199
Fat 12 g
Satfat 3 g
Protein 9 g
Carbohydrate 16 g
Fiber 4 g
Cholesterol 186 mg
Sodium 945 mg