3 tablespoons olive oil
1 1/3 cups chopped onion
1 cup chopped bell peppers, any color
2 cloves garlic, minced
2 1/2 cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 hot chili pepper, seeded and finely chopped
1. In a cast iron skillet, sautee the onion, bell pepper and garlic in olive oil until the vegetables soften and the onion turns translucent, about 5 minutes.
2. Add the tomatoes, cumin, paprika, salt and chili pepper. Simmer uncovered until the tomato juices have cooked off, about 10 minutes. Add a little water if needed to prevent scorching before the veggies are cooked to your liking.
3. Make four indentations in the tomato mixture and crack the eggs into them. Cover the skillet and let the eggs cook until the whites are firm, about 5 minutes.
4. Serve with fresh crusty bread (Arizmendi’s demi-baguette is perfect)