Heat the oil in a large skillet over medium-high heat. When the oil’s surface ripples add the onion, red pepper and jalapeno. Cook until soft (5-7 minutes).
Add the garlic, cumin, smoked paprika, cayenne pepper and salt; cook 2 additional minutes.
Lower heat to medium or medium-low, add the tomatoes with any liquids; simmer uncovered for 20 minutes stirring periodically.
To add the eggs: crack an egg into a ramekin or small bowl. Using a larger dining spoon, make a divot or indentation in the tomato sauce large enough to fit the egg (planning out enough room for all 6 eggs with space between). Gently pour the egg into the divot and repeat for remaining eggs. Cover and cook over medium heat until whites are done but yolk is still runny; 8-10 minutes.
Serve with a scoop of the sauce, egg and crusty bread.
Amount Per Serving
Calories 141Calories from Fat 90
% Daily Value*
Saturated Fat 2g10%
Vitamin A 1560IU31%
Vitamin C 30.3mg37%
* Percent Daily Values are based on a 2000 calorie diet.