Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon avocado oil
  • 1 red bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 14.5 oz. can fire roasted tomatoes
  • 14.5 oz. crushed tomatoes (this adds more sauciness)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • salt and pepper, to taste
  • 6 eggs
  • 1 oz. crumbled feta
  • 6 slices prosciutto
  • 2 tablespoons cilantro leaves
  • chips and toast for serving (optional)

Instruction

  • Sauté the chopped red pepper and onion in a skillet with avocado oil over medium heat for about 5 – 7 minutes. You want them to soften and the onions to get translucent.
  • Add the tomatoes, chili powder, garlic, cumin, salt and pepper (to taste) and cook for another 2 minutes, stirring frequently.
  • Use a spoon to make six divots in the tomato base and crack the eggs directly into the divots.
  • Cook for another few minutes over medium-low heat, then transfer the skillet to the oven and broil on high until the whites of the eggs are cooked through, about 5 – 7 minutes.
  • Some ovens broil faster so check after 2 minutes to see how the whites are cooking.
  • Top with rolled pieces of prosciutto, crumbled feta, cilantro leaves, and a side of chips or hearty toasted bread.