Smoky Red Pepper Skillet Eggs with Cheddar

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American · 35 min · vegetarian

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Ingredients

• 8 oz jarred roasted red peppers
• 1 can (15 oz) crushed tomatoes
• 1 yellow onion
• 2 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 2 oz sharp cheddar
• 3 large eggs
• 2 scallions
• 4 thick slices sourdough bread

Method (tap to check — screen stays awake)

1. Drain the peppers well and chop them coarsely. Warm the oil in a 12-inch skillet over medium and cook the sliced onion 6 minutes until translucent.
2. Add the garlic, smoked paprika, cumin and cayenne and stir 1 minute, until the spices smell toasted rather than dusty.
3. Add the peppers, crushed tomatoes and salt and simmer 10 minutes, until a spoon dragged across the pan leaves a track that holds for a second.
4. Make 6 wells in the sauce and crack an egg into each. Scatter the grated cheddar over the sauce between the eggs, not on top of them.
5. Cover and cook 7 to 9 minutes over medium-low until the whites are completely set and the yolks are firm all the way through.
6. Scatter with sliced scallions and serve straight from the pan with the sourdough toasted.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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