This one-skillet stunner starts with onion and bell pepper softened in olive oil, then builds a deeply spiced tomato base with garlic, cumin, smoked paprika, coriander, and a touch of cayenne for warmth. Crushed tomatoes simmer down until thick and richly colored, creating the perfect landing spot for six eggs cracked right into the sauce and gently poached to soft, jammy perfection. A scatter of fresh parsley and cilantro at the end brightens every bite, and it's the kind of dish that looks impressive but comes together with basic pantry spices and one pan. Since the whole recipe is built on real vegetables, eggs, and simple seasonings with nothing resembling bread, flour, or thickeners, it naturally works as a satisfying gluten free breakfast or dinner. Scoop it up with a spoon straight from the skillet and you've got a warm, savory meal that feels indulgent without any hidden grain-based ingredients to worry about.
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 bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, smoked paprika, coriander, and cayenne. 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)
