Ingredients
Scale
- 1 Tablespoon olive oil
- 1 small yellow onion, diced small
- 4 garlic cloves, minced
- 1 red bell pepper, veins removed and chopped small
- 1 cup pumpkin puree
- 28 ounces fire roasted tomatoes
- ½ teaspoon crushed red pepper flakes, (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- salt and pepper, to taste
- 6 large eggs
- fresh parsley, for garnish
Instructions
- Heat the olive oil in a cast iron skillet over medium heat. Add the onion and saute until translucent. About 2 minutes.
- Add in the garlic and bell peppers and cook until they begin to brown. Stir in the pumpkin puree, roasted tomatoes, and spices until combined. Simmer for 2-3 minutes and season with salt and pepper to taste.
- Create six shallow wells in the tomato mixture and crack an egg into each. Cover with a lid and cook until the whites are set but the yolks are still runny. About 8 minutes.
- Garnish with fresh parsley and spoon onto a crusty garlic toast for a filling and savory breakfast.