Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 white onion (diced)
  • 1 red bell pepper (seeded and diced)
  • 1 jalapeno (minced)
  • 4 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 30 ounces canned diced tomatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 3 tablespoons fresh cilantro (roughly chopped)

Instruction

  • Heat olive oil in a large oven-safe heavy skillet over medium-high heat. Add in onion, bell pepper, and jalapeno and saute 5 to 7 minutes until onions are translucent.
  • Add in garlic, cumin, and paprika and toast for 1 minute.
  • Stir in diced tomatoes, salt, and black pepper. Bring to a simmer and reduce heat to low. Continue at a simmer for 15 minutes. Preheat oven to 375 degrees while you wait.
  • Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs into prepared holes.
  • Transfer the skillet to the preheated oven and cook until eggs whites are set, 8 to 10 minutes.
  • Sprinkle with fresh cilantro before serving.  Serve hot with sliced bread or flat bread.