Ingredients
2 tbsp. olive oil
1 medium onion (diced)
1 red bell pepper (seeded and diced)
4 garlic (finely chopped)
2 tsp. paprika
1 tsp. cumin
1/4 tsp. chili powder
1 (28-ounce can) whole peeled tomatoes
6 eggs
salt and pepper (to taste)
1 small bunch cilantro (chopped)
1 small bunch parsley (chopped)
Directions
- 1
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.
- 2
Add garlic and spices and cook an additional minute.
- 3
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.
- 4
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking.
- 5
Garnish with chopped cilantro and parsley before serving.