3poblano peppersdiced (I like a mix of red and green)
2large portobello mushroom capscleaned, gutted, and chopped
128oz can crushed tomatoes
3large eggs
salt and pepper to taste
Instructions
Heat the oil on medium-high heat and add the paprika, cumin, and red pepper. Cook until it becomes fragrant.
Add the onion and garlic and cook until translucent.
Add in the eggplant, peppers, and mushrooms. Cook until they become softened.
Pour in the crushed tomatoes and mix in thoroughly. Simmer for about 5 minutes.
Add the eggs to the top of the mixture, without breaking the yolks. Cook covered for an additional 5 minutes. If you want the yolks cooked, cook covered for another 2 - 3 minutes, or leave under the broiler for a minute. add salt and pepper to taste.
Serve with a nice thick slice of bread.
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