- 1 12-ounce Coleman Natural Polish Kielbasa
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 large yellow bell pepper, seeded and sliced into thin rings
- ¼ teaspoon fine sea salt
- 3 cloves garlic, pressed or minced
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 large can (28 ounces) crushed, fire roasted tomatoes
- 1 bunch fresh cilantro or flat-leaf parsley for garnish
- Freshly ground black pepper, to taste
- 5 to 6 large eggs at room temperature
Preheat the oven to 375° F. Warm the oil in a large, oven-safe skillet (preferably cast iron) over medium heat. Once shimmering, add the onion and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, 1 to 2 minutes, until fragrant.
Pour in the crushed tomatoes with their juices and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, cook for 5 minutes to give the flavors time to meld. Meanwhile, slice the kielbasa into coins and sauté them in a skillet until lightly browned. Remove from pan and set on paper towel to drain.
Remove pan containing tomato mixture from heat. Evenly space yellow bell pepper rings around edges of skillet and place one in the center. Using the back of a spoon, make a well in the center of each ring and crack the egg directly into it. Sprinkle a little salt and pepper over the eggs. Place kielbasa coins over the top of entire dish, except on top of the eggs.
Transfer the skillet to the oven and bake for 10-12 minutes. The dish is done when the egg whites are opaque and the yolks have risen but are still soft. Remove from oven.
Garnish with cilantro or parsley. Serve in shallow bowls with crusty bread on the side.