Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic , minced
• 1 onion , cut into 2-inch pieces
• 1 green bell pepper , cut into 2-inch pieces
• 1 , 28 ounce
• 1 teaspoon paprika , or to taste
• 2 slices pickled jalapeño pepper , finely chopped
• 4 large eggs
• 4 , 6 inch

Instructions

1. 1 Gather the ingredients.
2. 2 Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
3. 3 Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.
4. 4 Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
5. 5 Enjoy!

Nutrition per serving