INGREDIENTS

• Olive Oil (14g)
• Red Bell Pepper (1-med sized)
• Jalapeno Peppers (1)
• Onions (1/2)
• Minced Garlic Cloves (2 1/2)
• Cumin (3g)
• Salt (4.5g)
• Tomato Paste (24g)
• Tomatoes (420g)
• Water (60g)
• Organic egg

PROCEDURE

1. Chop bell peppers and jalapeños. Set aside.
2. At medium heat, add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of salt.
3. Cook and stir occasionally until the onion becomes translucent.
4. Add fresh tomatoes plus 1/2 cup of water.
5. Bring mixture to a low boil.
6. Simmer for 7 minutes with occasional stirring until the sauce becomes thick.
7. Using the back of a large spoon, make small cutouts in the tomato sauce for the eggs.
8. Crack each egg into each space. Do not stir.
9. Cover and simmer for about 8 minutes until eggs are done to your preference.
10. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped cilantro.