Yield: 4 servings
Time: 40 minutes
Ingredients:
1 Tbsp olive oil
1/2 cup diced white or yellow onion
3 cloves garlic, minced or pressed
1 large red bell pepper, finely diced (1 large pepper yields ~1 cup or 120 g)
1/2 tsp sea salt
1 Tbsp tomato paste
1 tsp ground cumin
1 tsp sweet paprika
1/4 to 1/2 tsp red pepper flakes
4 cups fresh tomatoes, diced (we used half roma, half cherry // 2 lbs yield ~4 cups // or sub 28 oz. canned diced tomatoes)
4 large eggs (farm fresh, organic, pasture-raised whenever possible)
SERVING IDEAS optional
Fresh basil or parsley
Ground black pepper
Toasted bread (find our gluten-free bread recipe here)
Grilled cheese sandwiches
Roasted potatoes
Instructions:
Add the tomato paste, cumin, paprika, and red pepper flakes and cook for 1 minute, until fragrant. Add the tomatoes and stir well to combine. Bring to a light simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, the bell pepper is softened, and the flavors have developed. Taste and adjust as needed, adding more cumin for smokiness, red pepper flakes for heat, or salt for overall flavor.
Turn off the heat, sprinkle with basil or parsley and black pepper (all optional), and serve! Pairs well with toasted bread, grilled cheese sandwiches, or roasted potatoes.
Best when fresh. The sauce alone will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. For best texture and taste, we don't recommend refrigerating or freezing with the eggs.
Source: Minimalist Baker