~2 tablespoons coconut oil
~1 medium white or yellow onion, diced
~1 large organic red bell pepper, diced
~3 cloves garlic, minced
~1 tablespoons tomato paste
~1 teaspoon ground cumin
~½ teaspoon smoked paprika
~1 large can (28 ounces) organic crushed tomatoes
~2 tablespoons chopped fresh flat-leaf parsley, plus additional parsley leaves for garnish
~Sea salt and ground black pepper to taste
~4 to 6 large eggs
Heat coconut oil in a large iron or regular skillet over medium heat. Add the onion and bell pepper. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes. Add garlic, tomato paste, cumin, and paprika. Cook, stirring constantly, about 1 to 2 minutes. Pour in the crushed tomatoes with their juices, sea salt and pepper, and chopped parsley. Stir and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
Make slight divots in the sauce with some distance around the pan with the back of a large spoon. Gently crack open the eggs and place them into each divot.
Turn the heat lower and cover the pan. Check the eggs after 4 minutes and cook until the whites of the eggs are fully cooked.
Sprinkle with a light dusting of sea salt and pepper and serve.
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