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  1. 1 tbsp. olive oil
  2. ½ medium brown or white onion, peeled and diced
  3. 1 clove garlic, minced
  4. 1 medium green or red bell pepper, chopped
  5. 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  6. 2 tbsp. tomato paste
  7. 1 tsp. chili powder (milk)
  8. 1 tsp. cumin
  9. 1 tsp. paprika
  10. Pinch of cayenne pepper (or more to taste ~ spicy!)
  11. Salt and pepper to taste
  12. 5-6 eggs
  13. ½ tbsp. fresh chopped parsley (optional, for garnish)
  1. Heat a deep, large skillet or sauté pan on medium
  2. Slowly warm olive oil in the pan
  3. Add chopped onion, sauté until the onion begins to soften
  4. Add garlic and continue to sauté until mixture is fragrant
  5. Add the bell pepper, sauté for 5-7 minutes over medium until softened
  6. Add tomatoes and tomato paste to pan, stir until blended
  7. Add spices, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
  8. Add salt and pepper to taste
  9. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce (place 4-5 eggs around the outer edge and 1 in the center. Note: the eggs will look over easy style on top of the tomato sauce)
  10. Cover the pan and allow the mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced
  11. Garnish with the chopped parsley
Risa Groux Nutrition