Today is a double recipe day because… it’s Labor Day! Which means I took a day off from “labor” and gave into some of my favorite past times: new Y-2 choreography (still need to record!), potluck brunch, an at-home movie, ft. The Joy Luck Club (1993), sunset volleyball, and Pancake Yancake blogging.

It isn’t often that a savory recipe makes its way onto Pancake Yancake, but this recipe is well-worth the exception. It’s straightforward to make, yet will be sure to impress your brunch buds!



  • 2 tbsp oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 5 medium tomatoes on-the-vine, diced
  • 1/2 cup water
  • 2 tbsp tomato paste
  • 1 tsp each of salt, black pepper, cumin, paprika
  • Dash of cayenne
  • Squeeze of honey
  • 6 eggs
  • Cilantro, chopped


  1. In a large, deep skillet, heat the oil. Add onion, cooking till the onion starts to become translucent (~2min). Add the bell pepper and continue to cook till the peppers have a light char (~2min). Add the tomatoes, water, tomato paste, all spices, and honey. Cover with a lid and let the mixture simmer till the tomatoes break down (~6min).
  2. Crack the eggs over the tomato mixture. Cover with a lid and let the eggs cook for an additional 6min (or less time if you don’t want the yolks to be fully set). Sprinkle with cilantro and enjoy!



Potluck brunch, ft. Felicia’s Shakshuka, Crystal’s Fig Tart, Taylor’s Croissants & Braided Pesto Loaf, and Jennifer’s “Avocado” Salad 😛

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