A rich, slow-simmered tomato base layered with warm spices and finished with perfectly baked eggs. Made to be shared straight from the pan.
Ingredients
- 2 tbsp olive oil
- ½ yellow onion, diced
- 2 leeks, thinly sliced (white and light green parts)
- 3 tbsp Spicy Caribbee Sensational Garlic
- 1 tbsp Spicy Caribbee Sweet Paprika
- 1 tbsp Spicy Caribbee Cumin
- 2 tbsp tomato paste
- 1 can (28 oz) whole peeled tomatoes
- 1 can (28 oz) tomato purée
- Salt and freshly ground black pepper
- Juice of ½ lemon
- 8 eggs
- Cabo Rojo sea salt (for finishing)
- Grilled or toasted bread, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a wide, oven-safe pan over medium heat, warm the olive oil. Add the onion and leeks and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add the Sensational Garlic, Spicy Caribbee Sweet Paprika, and Cumin. Cook for another 1–2 minutes, until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the whole tomatoes and tomato purée, breaking up the tomatoes with a spoon. Season with salt and pepper.
- Let the sauce simmer gently for about 10 minutes, until slightly thickened. Stir in the lemon juice and adjust seasoning as needed.
- Using a spoon, create small wells in the sauce and crack the eggs into each one.
- Transfer the pan to the oven and bake until the egg whites are set and the yolks are still slightly runny, about 8–10 minutes, depending on your preference.
- Finish with a sprinkle of Cabo Rojo sea salt and freshly ground black pepper.