This is my first time making this dish, so bear with me! I absolutely loved this dish. Anything with cumin has my vote. J This recipe works great, is easy and quick. It’s a solid recipe, but I would make some changes in the future, like sautéing the garlic and onion in a tablespoon EVOO beforehand and then cooking down the peppers as well.


Servings: 5 | Calories per Serving: 151 | Served great with Pita Bread or even fresh Spinach!


➻ 1 Can of Tomato Paste

➻ 1 Can of Diced Tomatoes

➻ 3 Roma Tomatoes

➻ 1/3 Cup of Yellow Onion

➻ 1 Bell Pepper

➻ 1 Jalapeno Pepper

➻ Cloves of Garlic

➻ 5 Large Eggs

➻ Cumin, Parsley, Paprika, Chili Powder, Cayenne Powder, Black Pepper and Salt to Taste


➻ Empty the diced tomatoes and tomato paste in a skillet on low-medium heat. Let this heat all the way through.

➻ Diced the veggies while that is warming up.

➻ Mix in the tomatoes, onion, bell pepper, and jalapeño into the skillet.

➻ Finely chip cloves of garlic. I used two, but could easily have used 4-5. Place into skillet.

➻ Add spices to your liking.

➻ Ramp up heat to medium. Let the mixture reduce for a few minutes. Stir often because the tomatoes can burn if they sit in place too long.

➻ Crack open the eggs evenly on top of the mixture. Do not stir after that. Reduce heat to low-medium heat. Let the eggs cook through – around 10 minutes for over easy and about 25 for fully cooked.

➻ Serve and sprinkle a little extra parsley on top! MMMM!


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