Eggs in Spicy Tomato Sauce

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  5 cloves, minced or 15g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  ½ tbsp or 9g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Water

  Plain, clean water

  ½ cup or 118g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Remove seeds from bell peppers and chop. Chop jalepenos. Set aside.
2. Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes.
3. Add the tomato paste and mix well. Add canned tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened.
4. Using the back of a large spoon, make divots in the tomato sauce for the eggs. Carefully crack each egg into each space. Do not stir.
5. Cover skillet and simmer for about 8 minutes or until eggs are done to your preference. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.

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