4 Servings 25 min Cook
1 Tbsp Coconut Oil
1/2 Large Onions
1 Cloves, minced Garlic
1/2 Lb Ground Beef
1 Tsp, ground Cumin
1 Tsp Paprika
1/2 Tsp Cayenne Pepperr
1 Pepperr Serrano Pepperr
1 Pepperr, large (3-3/4" long, 3" dia) Yellow Pepperrs
1 Can (15 oz) Tomatoes
2 Tbsp Tomato Paste
4 Extra large Egg
1 Cup chopped Onions
1 Dash Salt
1 Dash Pepper
Heat up a cast iron skillet on medium and melt coconunt oil.
Sauté the sliced onion and garlic until translucent, add beef and cover for a few minutes.
Once the ground beef has released its juices add your spices.
Next add your peppers, crushed tomatoes and paste.
Cook covered for about 7 minutes.
Add your eggs gently in to the sauce, let them cook for about 4 minutes with the cover on for a nice runny yolk.
Season with salt and pepper.
Serve and enjoy!
