Ingredients
1 chopped onion
1 chopped green bell pepper
1 chopped zucchini
handful of spinach
28 oz canned tomatoes crushed
4 cloves minced garlic
olive oil
1 tbsp coriander
1 tbsp cumin
1 tbsp chili powder
1 tbsp paprika
salt & pepper to taste
6 eggs
1 bunch cilantro
ciabatta bread
Directions
Step 1
Heat up 1-2tbsp olive oil on medium to high heat and soften onion and bell peppers, season with salt and peeper
1 chopped onion
1 chopped green bell pepper
salt & pepper to taste
olive oil
Step 2
Add garlic and zucchini and continue to pan fry until soft and fragrant, season again
4 cloves minced garlic
1 chopped zucchini
salt & pepper to taste
Step 3
Wilt a handful of spinach and add crushed tomatoes
handful of spinach
28 oz canned tomatoes crushed
Step 4
Season with chili powder, cumin, coriander, paprika, salt, and pepper
1 tbsp chili powder
1 tbsp coriander
1 tbsp paprika
1 tbsp cumin
salt & pepper to taste
Step 5
Bring to a simmer and stir occasionally, taste and season accordingly
Step 6
Create 6 small pockets and drop in eggs, cover until cooked but yolks are still runny
6 eggs
Step 7
Remove from heat, top with cilantro, and serve with toasted bread
1 bunch cilantro
ciabatta bread
