Ingredients

• 3 tablespoons olive oil
• 1.33 cups chopped onion
• 1 cup thinly sliced bell peppers
• 2 cloves garlic , minced, or to taste
• 2.5 cups chopped tomatoes
• 1 hot chile pepper , seeded and finely chopped, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 4 large eggs

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
3. 3 Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
4. 4 Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
5. 5 Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
6. 6 Serve and enjoy!

Nutrition per serving