Ingredients

• 2 tbsp (30 ml) olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp (5 ml) cumin
• 1 tsp (5 ml) paprika
• 14 oz (400 g) canned tomatoes
• 4–6 eggs
• Salt, parsley

Steps

1. Heat oil; sauté onion, pepper, and garlic until soft. Add cumin and paprika; stir.
2. Add tomatoes; simmer 10 minutes. Make wells; crack in eggs.
3. Cover and cook until eggs set to your liking. Season; garnish with parsley.

Pairings

• Wine: Grenache Rosé – fruity and spicy against cumin and tomato; Dry Riesling – acid for the egg yolk and tomato
• Beer: Witbier – soft and citrusy; Saison – dry and peppery for the cumin