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Ingredients:

• 1 tbsp oil

• 1 medium onion, julienned

• 1 red bell pepper, julienned

• 2 red fresno chiles, sliced

• 5 cloves garlic, minced

• 1.5 tsp black cumin

• 1.5 tsp smoked paprika

• 1 tsp paprika

• 1 sprig oregano

• 1-14oz can whole plum tomatoes crushed with your hands

• Salt and pepper to taste

• 4 eggs

• Cilantro, to garnish

• Mustard Oil, to garnish


Preparation:

1. In a large skillet, heat the oil over medium heat. Add the onion, season with salt and pepper, and walk away. (go take the dog out or something, don’t stir the pan). We are looking for a nice char on the onions.

2. When the onions are charred, turn the heat up to medium high and add the bell pepper and the fresno chiles. Saute until they have started to caramelize and then move them to the side of the pan, leaving some open room on the bottom of the pan.

3. Add 1 tsp. more oil and add the garlic and the cumin. Cook until fragrant, 1 minute. Then add both paprika and the oregano. Season with salt and pepper. Cook for another minutes and then stir into the onion and peppers.

4. Add the canned tomatoes and stir into the onion pepper mixture. Reduce heat and simmer until thickened.

5. When the sauce is ready, crack the eggs in to the pan and sprinkle the whites with salt and pepper. Cover the pan and cook until the whites are set – the yolk should still be runny. (Never salt the yolks – you’ll get speckling/white spots)

6. Garnish with cilantro and mustard and serve immediately!