Submitted By: Bobby H. from Pigeon Forge, Tennessee


Prep Time

30-35 minutes

Cook Method


Categorized under: Breakfast

Serves 2




1 tablespoon olive oil

1 yellow onion, finely chopped

1 tablespoon tomato paste

2 tablespoons harissa paste or 1 tablespoons smoked paprika

3 medium garlic cloves, minced

4 medium roasted bell peppers, small dice 

6 eggs

1 (28 ounce) can crushed tomatoes with juices

1 tablespoons kosher salt

1 sprig of rosemary (optional)

1/4 cup finely chopped fresh parsley leaves (optional)



Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes. At this point you can store & freeze it. If you want to eat it right away, you take the back of a spoon and make a few dents in the sauce (however many eggs is however many dents). In the indentations, crack the eggs and wait till the eggs solidify. Decorate with rosemary sprig and / or chopped parsley and Serve with toast!