Notes — Filling. Vary amount of eggs based on number of people eating it. Good served with crusty bread or just by itself. Can adjust spiciness. (unknown kcal/recipe)

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green or red pepper, chopped
• 4 cups ripe diced tomatoes (or 32oz can)
• 2 tbsp tomato paste (about 1/2 can)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• pinch cayenne pepper (or flakes)
• pinch of sugar
• 4-7 eggs
• salt + pepper

Instructions

1. Sauté onions until soft and translucent.
2. Add garlic, cook for 1 min.
3. Add peppers, cook for about 7 minutes until soft.
4. Grind up seasonings and add them to the pan.
5. Add in tomatoes and paste and stir together.
6. Bring to rolling boil then turn down light boil.
7. Give one last stir and then crack eggs into sauce.
8. Cover to cook eggs. Take pan off a little earlier than it looks like it you should be because eggs will continue to cook up until eating.