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!