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
- 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).
- 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!