Ingredients
2 tablespoons olive oil1 medium onion, chopped1 garlic clove, minced1 teaspoon ground cumin1 teaspoon pepper1/2 to 1 teaspoon chili powder1/2 teaspoon salt1 teaspoon Sriracha chili sauce or hot pepper sauce, optional2 medium tomatoes, chopped4 large eggsChopped fresh cilantroWhole pita breads, toasted
Preparation
In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
