• 6 Happy Egg organic free-range eggs

  • 2 Tablespoons olive oil

  • 2 cups chopped bell pepper (1-2 peppers depending on size)  

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 3 Tablespoons cilantro

  • 1 Tablespoon fresh parsley

  • 28 oz can crushed tomatoes with juices

  • 2 Tablespoons tomato paste

  • 1/2 teaspoon red pepper flakes, or spice level to preference

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • salt and pepper, to taste

  • 1/2 cup herbed ricotta

  • bread or pita, for serving


  • Preheat your oven to 375 degrees.
  • Warm olive oil in skillet and add vegetables, cooking on medium heat for 10 minutes until tender.
  • Add garlic, tomato paste, and spices, tossing the mixture for a few minutes to seal in flavor.
  • Pour in the canned tomatoes and add 1 Tbsp of cilantro. Bring to a simmer for 10 minutes. Season with salt and pepper to taste.
  • Using a spoon, make indents and gently crack eggs into the skillet as you go.
  • Transfer to the oven and bake until eggs are set, 8-10 minutes.
  • Prepare the herbed ricotta: in a small bowl, whip the cheese with 2 Tbsp finely chopped cilantro, cracked pepper and parsley.
  • Remove from oven and top with spoonful’s of ricotta mixture and cilantro for garnish. Serve with toasted bread or warmed pita!