Chef Hermann’s Moroccan Eggs

1/2 Medium Sized Onion
1/2 Medium Sized Tomato
1/2 Medium Sized Pepper
1 Tbsp. Olive Oil
3 Eggs
1/2 tsp. Cumin

Dice equal amounts of onion, tomato, and pepper, about 3/4 total. Heat one tablespoon oil in skillet over medium heat. Saute vegetables until just tender. Drop eggs one-by-one in the skillet on top of vegetables. Cover pan and continue cooking an additional 7 minutes, or until eggs are cooked firmly and are done. Vegetables will be tender-crisp and brown. Transfer skillet contents to a plate. Sprinkle with cumin. Serve with bagel or toast and hash browns. Enjoy!

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