This recipe is not an Americanized rendition of Korean beef ribs. This is very simple to make and is a hit. For 4 pounds of ribs, please. I think that 2 tablespoons of honey work best for a rib that isn’t overly sweet. You get just the right amount of tanginess from this. You can, however, add up to 3 tablespoons if you prefer it to be sweeter.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper – cored, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ⅛ teaspoon hot pepper sauce (such as Tabasco®)
- 1 (28 ounce) can crushed tomatoes
- 1 (4.5 ounce) can chopped green chiles, drained
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 large eggs
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.
- Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.
- Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1035 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made several versions of this and had all over the Middle East. This recipe holds up well. For the TRUE Italian-American version, you simply cook your eggs in your leftover pasta sauce (homemade) , serve with crusty bread. Zero extra work, and you will make sure to always make extra sauce!
Loved it. No modifications
Tasty. Added another egg since I had an extra.
This is delicious! I have made this recipe so many times and it never disappoints. Thank you for sharing!
I liked it but I think Chef John has a version that might be a little easier and that my hubby liked more.
My bad, I’m sure I could have made it better. I tried to scale recipe back for 2 servings, failed. Too tomato-ey. And I wound up with a hard yolk; would’ve been better with soft. But I will try it again!
This was Sunday morning breakfast from our quarantined kitchen and it was a huge hit. I garnished it with cilantro and served it with hash brown patties. Best part-simple ingredients including a couple from the quarantine pantry!
So easy, so tasty. Adding to family favorites!
My favorite breakfast from now on! I love this. I put lid on the skillet and let the eggs set up that way instead of turning the oven on.
just left out the chili peppers . was real good
I did not care much for this. I would almost say too much flavor. Too tomato-y. It would be better with less tomatoes and some kind of bread or toast. Maybe some melted cheese on top to offset the flavor.
Wonderful! My version is a mix of many that I found on this site and another. I did use the red bell pepper however I did not use any cumin. I found fire roasted tomatoes with chopped green chilies at Trader Joe’s and some used those rather than adding extra chilies to plain diced tomatoes. I am glad I did not add any extra red pepper flakes or hot sauce as those tomatoes had a bit of heat all by themselves. I usually ere on the side of caution as not everyone likes things hot, and we can always add some heat after the fact.Made the sauce the night before-reheated when I got back from church. Once hot I will do the spinach on top of the sauce-and stirred it in before adding the eggs. This was a wonderful brunch-and I would make it for dinner!
Delicious! I mostly followed the recipe, but modified it slightly based off what I had read in other recipes and reviews. Instead of only using one seasoning, I used 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, and 1/2 teaspoon of paprika. I let the sauce simmer for about 20 to 30 minutes, and then added the eggs until they were cooked.
I followed the recipe exactly and served with broiled garlic bread. Lots of juices to sop up. It was very good and we all enjoyed it but I probably won’t make this again. The eggs were perfect but lost in all that flavourful sauce. Mine looked exactly as pictured.
I used diced tomatoes to make it less like a sauce. This was very yummy!
We make this dish every month or two, and we really like it. We usually add about 8 oz. of spinach right before the simmer stage, and instead of putting it in the oven at the end, we cover the pan, lower the heat to simmer, and let it sit for 8-10 minutes. We both agree that it’s not great as a leftover, so going forward we will just add the number of eggs that we want to eat that night (usually 2 a piece) and save the leftover sauce for something else – maybe a soup. We most often have it with tortillas, but I think it’s better with rice, because it cuts some of the tomato tanginess.
I have made this a few times with a few different variations, and the thing that sticks out the most to me is that it always has a very tomato-y flavor. Obviously it’s tomato based so you’re going to taste tomato, but honestly it’s a bit overpowering! Up the spices, for sure. Other than that, super yummy, summer comfort-food-y, especially when you smear it all over a piece of toasted sourdough bread.
Great recipe..
I followed a lot of the other reviewers suggestions, 14 oz can of tomatoes, black beans, mozzarella, I also added spinach. This recipe is fantastic, even my meat loving, doesn’t like to try new recipes, husband loved it. I served it over brown rice.
My vegetarian son loved it!
The taste was good. I love tomatoes, but there was just too much sauce. We are it with bread, later I added rice too.