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1 tbsp olive oil

1/2 onion, peeled and diced

1 clove garlic, minced

1 bell pepper, seeded and chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp mild chili powder

1 tsp cumin

4 eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

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  1. Heat olive oil in a cast iron skillet. Add the onions, peppers, garlic and spices. 
  2. Stir frequently until the vegetables have softened -- about 10 minutes.
  3. Add the tomatoes, tomato sauce. 
  4. Simmer until the tomato mixture begins to reduce, about 10-12 minutes.
  5. Using a wooden spoon, make 4 holes in the tomato mixture .
  6. Gently crack an egg into each indention.
  7. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  8. Uncover and add the fresh parsley.
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