Tools: 4 Mini Cast Iron Skillets or 1 Large , a Saucepan, Cutting board, knife
Makes 4 servings
2 tablespoons olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
4 cloves of garlic, chopped
1 Serrano chili pepper, seeded and chopped
2 tablespoon tomato paste
1 tablespoon of sweet red pepper paste
1 teaspoon dried oregano
1 teaspoon dried mint
1/2 teaspoon salt
1/2 teaspoon smoked paprika
2 tablespoon chopped parsley or cilantro
Preheat oven to 350 °Fahrenheit
1.) In a saucepan, heat oil over medium-high heat. Add onion, garlic, green bell pepper and cook until onions have become translucent, and bell peppers have become softened–about 3-5 minutes.
2.) Add Serrano chili pepper, dried oregano, dried mint, smoked paprika, salt, red pepper paste, and tomato paste and cook for 30 seconds– this stage looks like a thick seasoned paste.
3.) Add 4 cups of water or vegetable broth creating a rich tomato sauce.Transfer 1 ladle full of sauce to mini cast iron skillet until all skillets contain sauce. Crack one egg into each pan.
4.) Bake in the oven at 350 °Fahrenheit for 3-5 minutes or as one desires their egg.
5.) Garnish with freshly chopped parsley or cilantro.
REMEMBER–the pans will be extremely hot, so be careful when serving to guest.
Optional: Crumble feta cheese on top for a fancy touch.