Gather your ingredients and prepare them. Slice your onions, mushrooms, and peppers. This makes the cooking process smoother. Trust me; chopping all at once saves time.

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion. Sauté for about 2–3 minutes until they become translucent. Here’s where the magic begins. The aroma fills the kitchen, offering hints of what’s to come.

Next up, toss in the sliced peppers and mushrooms. The vibrant colors will catch your eye. Sprinkle in the cumin, turmeric, and cayenne pepper at this stage.

Stir everything to combine. Let them cook for another 5–7 minutes until softened. The spices will bloom, and your kitchen will start smelling incredible.

Pour in the tomato sauce or puree, and give it a good stir. The sauce will come alive as it mingles with the vegetables and spices.

At this point, you might want to add the vegetable broth to adjust the sauce’s consistency to your liking. Let it simmer for about 3-5 minutes.

Use a spoon to create a small well in the center of the mixture. Carefully crack the egg into the well.

This is the star of the dish, so take your time. Now, cover the skillet with a lid. Cook for about 5–7 minutes until the egg white is set but the yolk remains a little runny. For firmer yolks, allow a bit more time.

Once cooked, generously sprinkle goat cheese, fresh cilantro, lemon zest, and cracked pepper on top. Drizzle the remaining olive oil and balsamic vinegar for an extra layer of flavor.