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Makes 1 bowl
Preparation and cooking time: 40 minutes


3 tablespoons olive oil
1 piece onion, thinly sliced
1 piece green bell pepper, thinly sliced
3 cloves garlic, chopped
3 teaspoons ground cumin
3 teaspoons sweet paprika
1 teaspoon cayenne (or to taste)
1 can whole peeled tomatoes
Salt and pepper to taste
Crumbled kesong puti, for topping
3 large eggs
Chopped cilantro, for topping
Toasted pandesal, for serving


  1. Preheat oven at 190 degrees C.
  2. Heat oil in a large pan over medium-low heat. Saute onion and bell pepper until very soft (about 20 minutes).
  3. Add garlic and cook until tender.
  4. Stir in cumin, paprika, and cayenne.
  5. Add tomatoes next and season with salt and pepper.
  6. Simmer until tomatoes have thickened (about 10 minutes). Transfer to an oven-proof skillet.
  7. Top with crumbled kesong puti and eggs.
  8. Transfer skillet to oven. Bake until eggs are just set and cheese is melted (7 to 10 minutes).
  9. Sprinkle with cilantro. Serve with toasted pandesal.

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