Table of Contents

Calories Per Serving: 303

Servings: 2


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


  1. Heat oil in a deep skillet over medium heat
  2. Stir in garlic, onion, and bell pepper
  3. Cook and stir until onion is soft and translucent, about 5 minutes
  4. Stir in  canned tomatoes, paprika and jalapenos, using the back of a spoon to break up the tomatoes
  5. 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)
  6. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce
  7. Repeat with remaining eggs
  8. 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) 
  9. Spoon out sauce equally into 2 bowls/plates
  10. Remove eggs with slotted spoon and place on top of sauce
  11. Top with pink salt and red pepper flakes, if desired

(Great served with a slice of Focaccia Flax BreadCauliflower Tortillas, or other bread of choice for dipping)

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