-
In an large dutch oven heat oil and fry onions, peppers and garlic until onions are translucent.
-
Add all of the spices and stir.
-
Add tomatoes and mix well.
-
Cook over for 10-20 minutes until this mixture has reduced. If it reduces too quickly, add extra stock.
-
Create two divots in the tomato sauce, break an egg into each divot.
-
Cover with tinfoil and cook for 2-4 minutes, depending on how cooked you like your eggs.
-
Garnish with green onions and cilantro.
-
Serve one egg per person; Toast is great to dip into the egg yolks!
Leave A Comment