1 medium green bell pepper, seeded, de-ribbed, and diced
1 medium yellow onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 teaspoon honey
½ teaspoon red pepper flakes
28-ounce can diced tomatoes
1 can full-fat coconut milk
salt and fresh ground black pepper
Fresh basil leaves for garnish
Lime wedges, for serving
6 pieces pitta or naan, for serving
WHAT TO DO
In a very large (12-inch) skillet over medium heat, warm the olive oil. Add the bell pepper and onion and saute until softened, 5 to 7 minutes. Add the garlic and saute for 30 seconds. Add the curry powder, paprika, and ginger and saute for 30 seconds more. Add the honey, red pepper flakes, tomatoes, and coconut milk; stir to combine; and simmer until the sauce thickens, 20 to 25 minutes.
Crack the eggs and slide them into the sauce, distributing them around the pan. Gently push some of the tomato sauce over the eggs to keep them from drying out. Cover the pan and cook until the eggs are completely set, 5 to 7 minutes.
Season with salt and pepper and sprinkle with chopped fresh basil leaves. Serve immediately with lime wedges and pitta or naan.
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