• 4 Tomatoes
  • 2 tbs Olive Oil
  • 1 Diced Onion
  • 1 sliced Red Pepper
  • 1 sliced Green Pepper
  • 3 Cloves Crushed Garlic
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Chili Powder
  • 4 Eggs


In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.