- 28 oz Can crushed tomatoes
- 3 tablespoons (42g) butter
- 1 bell pepper (Red)
- 1 onion
- 4 cloves garlic
- 6 eggs
- 1 teaspoon(2g) ground cumin
- 1 teaspoon(2g) sweet paprika
- 1/2 teaspoon (1g) cayenne
- Salt pepper to taste
- toast
- Shredded Cheese
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet, melt the butter over medium heat.
- Add diced peppers, onions, and minced garlic to the skillet. Sauté until the vegetables are soft and the onions are translucent, about 5-7 minutes.
- Once the vegetables are cooked, reduce the heat to low.
- Stir in your choice of seasonings (e.g., salt, pepper, paprika) and continue to sauté for another 2 minutes to allow the flavors to blend.
- Pour in the crushed tomatoes and stir to combine. Allow the mixture to heat through, about 3-4 minutes.
- When the tomato mixture is simmering, make small wells in the sauce and carefully crack an egg into each indentation.
- Transfer the skillet to the preheated oven. Bake until the egg whites are set but the yolks are still runny, about 7-10 minutes.
- Serve hot over slices of toasted bread. Sprinkle grated cheese (such as cheddar or Parmesan) on top before serving. Enjoy!