Peppers, onion, and garlic simmer down into a deep, spiced tomato base — cumin, smoked paprika, and coriander give it that warm, earthy backbone, with a hit of cayenne if you want the extra kick. Eggs are cracked right into the sauce and gently steamed under a lid until the whites set and the yolks stay just barely soft, so every scoop gets that rich, runny center mixed into the sauce. It's a one-skillet meal that comes together fast and is endlessly good for scooping with warm bread. Fresh parsley and cilantro scattered over the top brighten the whole dish right before serving. This one is a natural fit for a vegetarian table, no fuss involved, and it's easily doubled if you're feeding a crowd straight from the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
