Calories Per Serving: 303
Servings: 2
Ingredients:
1 T olive oil or coconut oil
2 cloves garlic, minced
1 onion, coarsley chopped
1 bell pepper, coarsley chopped
1 (28 ounce) can whole peeled plum tomatoes with juice
1 t paprika, or to taste
2 slices pickled jalapeno pepper, finely chopped
4 eggs
red pepper flakes, optional
pink salt, to taste
Directions:
- Heat oil in a deep skillet over medium heat
- Stir in garlic, onion, and bell pepper
- Cook and stir until onion is soft and translucent, about 5 minutes
- Stir in canned tomatoes, paprika and jalapenos, using the back of a spoon to break up the tomatoes
- Simmer for 25 minutes (*Sauce may be made ahead of time and reheated in skillet. Also, may use a store-bought no sugar added tomato sauce, if desired)
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce
- Repeat with remaining eggs
- Cook until egg whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes (If sauce gets dry, add a few tablespoons water)
- Spoon out sauce equally into 2 bowls/plates
- Remove eggs with slotted spoon and place on top of sauce
- Top with pink salt and red pepper flakes, if desired
(Great served with a slice of Focaccia Flax Bread, Cauliflower Tortillas, or other bread of choice for dipping)
