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This is a favorite brunch recipe. If you don't like spicy food you can cut back on some of the seasonings, although I usually add more ground red pepper than is listed here.
Eggs in Purgatory
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon dried oregano
1/2 teaspoon ground turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 teaspoon black pepper
1 teaspoon sea salt
15 ounce can diced tomatoes
4 large eggs
fresh parsley
2 or 3 green onions, snipped
Heat oil over medium heat in a large skillet that has a lid.
Cook onion until soft, about 4-5 minutes; add the garlic and cook for 2 minutes more. Turn heat down to low. Add oregano, turmeric, cumin, paprika, red pepper, black pepper and salt. Cook for another three or four minutes, then add tomatoes, bring to a boil, reduce to a simmer then cook for a few minutes, stirring occasionally, until thickened. Crack the eggs, place gently into the sauce and cover. Simmer until the whites are set.
Top with fresh parsley and green onions. Serve on toast.
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