4 Servings 25 min Cook
2 Tbsp Olive Oil
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Pepper Jalapeno Peppers
1 Onion Onions
5 Cloves, minced Garlic
2 Tsp, ground Cumin
1/2 Tbsp Salt
3 Tbsp Tomato Paste
3 1/2 Cup Tomatoes
1/2 Cup Water
8 Extra large Egg
2 Tbsp Parsley
Remove seeds from bell peppers and chop.
Heat oil in skillet over medium heat.
Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt.
Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes.
Add the tomato paste and mix well.
Add canned tomatoes and their liquid plus 1/2 c water.
Bring the mixture to a low boil.
Simmer for about 7 minutes, stirring occasional, until sauce has thickened.
Using the back of a large spoon, make divots in the tomato sauce for the eggs.
Carefully crack each egg into each space.
Do not stir.
Cover skillet and simmer for about 8 minutes or until eggs are done to your preference.
Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.