Ingredients
Scale
- 2 (5-ounce) cans of tuna in olive oil (we used yellowfin with chili peppers, but albacore or light tuna also work well)
- ½ medium yellow or sweet onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sweet paprika
- 1 (28-ounce) can crushed tomatoes
- ¼ cup sliced pitted kalamata olives
- 8 large eggs
- 3 tablespoons fresh parsley, chopped
- 4 ounces feta cheese, crumbled (optional)
Instructions
- Heat a large saucepan on medium heat. Drain olive oil from canned tuna and add the oil to the pan.
- Add onions and cook until tender and lightly golden, about 5 minutes. Then add garlic, cumin, salt, pepper and paprika, stirring to prevent burning. Cook another 2 minutes, until garlic is lightly golden.
- Add tomatoes, tuna and black olives and stir to combine. Bring sauce to a low boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Using a spoon, gently move part of the tomato sauce to create an indentation near the edge of the pan. Then crack an egg gently into the space. (It’s okay if it runs over slightly.) Continue to make indentations and crack an egg into each one, all around the sides and in the center of the pan for the remaining eggs.
- Increase heat to medium, cover pan and cook until egg whites and yolks are set, about 7 to 8 minutes.
- When eggs are cooked to your liking, garnish with fresh parsley and feta. Enjoy with a piece of toasted bread or mixed greens salad.
Recommended Equipment: Skillet or pan, spatula, spoon, cutting board, knife
- Category: Tuna