Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.Minutes to Prepare: 10 20 4 Nutritional Info Tips Ingredients 1 teaspoon cumin seeds 1 teaspoon paprika1 tablespoon olive oil 2 tablespoons tomato paste 1 onion, cut in half and sliced into strips 1 garlic clove, minced 2 bell peppers, sliced into strips 28 ounces (2 14-ounce cans or 1 28-ounce can) diced tomatoes, no salt added pinch cayenne pepper 1 bay leaf 1 bunch parsley, leaves only, reserve one tablespoon for garnish 1 14.5-ounce chickpeas, drained and rinsed zest and juice of 2 limes 4 eggs 4 shakes of hot sauce Directions Preheat the oven to 350 degrees. Toast the cumin seeds in a large ovenproof skillet for 45 seconds, then add the paprika, stir, and toast for about 20 seconds, just until the paprika becomes fragrant. Stir in the oil and tomato paste, then add the onions and peppers. Sauté for 5 minutes, stirring often. Stir to combine and remove the bay leaf. Crack four eggs on top of the vegetables. Take care not to overlap the eggs. Serving Size: Makes 4 servings, one egg and 2 cups of vegetable mixture per serving. What kinds of creative egg dishes have you tried? Want more healthy recipes from me and fellow SparkPeople members? Be sure to subscribe to SparkPeople's Recipe of the Day email. Click here to sign up ! Did you know SparkRecipes is now on Facebook? Click here to "Like" us ! Like this recipe? Then you'll love " The SparkPeople Cookbook: Love Your Food, Lose the Weight ."
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