Ingredients:

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, cut into 2-inch half-rings

1 red or green bell pepper, cut into 2-inch slices

1 28-ounce can diced tomatoes

1 teaspoon paprika

1 teaspoon cumin

1/2 jalapeno pepper, sliced (optional)

4 eggs

Directions:

Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, cumin and jalapeno; stir. Simmer for about 25 minutes.

Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Serve with bread.

Nutritional Information: