Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 1 red bell pepper (seeded and diced)
  • 4 garlic cloves (finely chopped)
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper (to taste)
  • 1 small bunch fresh cilantro (chopped)
  • 1 small bunch fresh parsley (chopped)

Instruction

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Garnish with chopped cilantro and parsley.