Menamen (AKA Quick-Ass Veggie Eggs)

Serves: 4
Hands-On Time: 20 min
Total Time: 25 min

INGREDIENTS

  • 3 tablespoons olive oil
  • 3 red bell peppers, sliced
  • 2 medium onions, sliced
  • 1 diced medium-sized tomato or 1 - 14.5-ounce can diced tomatoes
  • 1 teaspoon paprika
  • coloured (grey or pink) salt and black pepper
  • 8 large eggs from happy chickens, ducks, basically from whatever animal can lay eggs.  
  • 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

  1. Heat the oil in a large skillet over medium to low heat. Add the bell peppers and onions and cook, stirring often, until beginning to soften, 3 to 5 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until very tender, 6 to 8 minutes more.
  2. Add the tomatoes (with their juices), paprika, and ½ teaspoon each salt and black pepper to the skillet. Cover and simmer until the liquid has thickened slightly, 3 to 5 minutes.
  3. Using a spoon, make 8 shallow wells in the vegetables and crack an egg into each. Season with ¼ teaspoon each salt and black pepper, cover, and cook over medium heat until the egg whites are set, 2 to 3 minutes. Sprinkle with the parsley and serve with sourdough bread or whatever you like.