Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 large onion, (quartered and thinly sliced)
  • 1 large red bell pepper, (diced)
  • 1 tablespoon minced garlic, (about 5-6 cloves)
  • 2 15-ounce cans diced tomatoes
  • 1 chipotle pepper in adobo sauce, (chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt, (plus more as needed)
  • 1 pinch black pepper, (plus more as needed)
  • 1/2 cup crumbled cotija cheese, (plus more for topping)
  • 6 large eggs
  • chopped cilantro, (for serving)
  • avocado slices, (for serving)

Instruction

  • Heat oven to 375°F. While oven is heating up, heat oil in a large cast iron or oven-safe skillet over medium-high heat. Add onions and bell peppers. Cook until very soft and beginning to caramelize, about 20 minutes.
  • Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, chipotle pepper, cumin, paprika, salt and black pepper. Simmer until the sauce has thickened, about 10 minutes.
  • Stir in cotija cheese, then gently crack eggs on top of the tomato mixture. Season the eggs with a little more salt and pepper.
  • Transfer skillet to oven and bake until eggs are just set, about 10 minutes. Top with chopped cilantro, sliced avocados and enjoy!