2 tsp. /10 ml olive oil
1 medium onion, chopped
½ c. / 125 ml red bell pepper, sliced
1 clove garlic, minced
1 tsp. / 5 ml ground cumin
½ tsp. / 2 ml paprika
2 c. / 500 ml no-salt added stewed tomatoes
¼ tsp. / 1 ml cayenne
1 small jar (5 oz., 120ml) artichoke hearts, drained
4 large eggs
1 tbsp. / 15 ml fresh thyme or oregano, chopped
1/4 c. / 60 ml kalamata olives, pitted and chopped
1 ounce/ 30 g parmesan cheese, grated
Heat oil in non-stick skillet, and sauté onion, pepper and garlic until tender (less than 5 minutes). Add cumin, paprika, tomatoes, and cayenne, bring to a boil then turn heat to medium-low. Tip in olives and artichoke hearts. Make 4 small wells in tomato mixture, break an egg into each. Cover and cook 3-5 minutes until eggs are set. Sprinkle with thyme and parmesan, and serve with whole wheat toast or crusty bread.