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This plate of sunshine combines eggs with sautéed bell peppers and creamy yogurt for a filling yet fresh-tasting breakfast that is sure to brighten up even the dreariest of mornings.
Ingredients
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2 bell peppers, cored and thinly sliced
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½ small onion, thinly sliced
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3 tablespoons extra-virgin olive oil
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1 teaspoon cumin seeds (or ¼ teaspoon ground cumin)
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2 garlic cloves, smashed
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1 Fresno chile, sliced
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Kosher salt and freshly ground pepper
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1 pint cherry tomatoes, halved (about 2 cups)
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4 large eggs
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Fresh herbs, such as mint and cilantro, for serving
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Strained yogurt such as Greek yogurt, for serving
Directions
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In a large straight-sided skillet, heat oil, cumin, garlic, and chile over medium-high until fragrant, 1 minute. Add peppers and onion; season with salt and pepper and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Stir in cherry tomatoes and 3/4 cup water; season.
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Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes. Uncover and simmer until liquid has reduced slightly, 3 to 4 minutes more. Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes. Remove from heat; sprinkle with fresh herbs and serve over strained yogurt.