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

  Raw

  1 medium or 110g

• 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 jalapeños and set aside.
2. Heat olive oil in a skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook, stirring occasionally, until the onion becomes translucent, about 7 minutes.
3. Add the tomato paste and mix well. Add canned tomatoes with their liquid and 1/2 cup of water. Bring the mixture to a low boil, then simmer for about 7 minutes, stirring occasionally, until the 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 without stirring.
5. Cover the skillet and simmer for about 8 minutes or until the eggs are cooked to your preference. Sprinkle eggs with the remaining salt, freshly ground pepper, and chopped fresh parsley.

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