Ingredients
The following ingredients have 4 Servings
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 28- ounce can whole, peeled tomatoes
- 1-3 chipotle peppers from a can in adobo sauce, start with one, add more to taste
- kosher salt & freshly ground black pepper, to taste
- 1/4 cup chopped cilantro
- 5-6 large eggs
- toasted bread, for dipping (don't skip this, it's a must!)
Instruction
- Preheat a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about five minutes. Add garlic and ground cumin, cook another 2 minutes, stirring frequently (turn down heat if garlic starts to brown).
- Place onion mixture along with tomatoes and peppers into a blender or food processor; blend until very smooth. Set aside.
- Pour sauce into cast iron skillet; bring to a strong simmer then reduce heat to low. Simmer, stirring occasionally for 45 minutes (or less if you don't have the time). Create a small "well" and crack egg into sauce; repeat with remaining eggs. Cover skillet and simmer until eggs are cooked to your liking. Sprinkle with chopped cilantro.
- Serve with a crusty bread and enjoy!
