Eggs in Spicy Sauce and Beans

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Salt

  Table

  1 tbsp or 18g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• White beans

  Mature seeds, canned

  ½ cup or 131g

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.