My Sweet Daughter Jenni made this for me once while visiting. I pass it along. Mine never tastes as good as hers.
3 Tablespoons Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Bell Pepper, Any Color
2 Cloves Garlic, Minced, Or To Taste
3 Cups Chopped Tomatoes
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1 Teaspoon Kosher Salt
1 Hot Chile Pepper, Seeded And Finely Chopped, Or To Taste
Step 1 Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
Step 2 Combine the tomatoes, cumin, paprika, salt, and Chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine.
Step 3 Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes. Serves 4