• 2 Tbsp (27 g) olive oil
• 1 red bell peppers, seeded and diced
• 1 onion, diced

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

• 4 cloves garlic, finely chopped
• 2 tsp (5 g) paprika
• 1 tsp (2 g) cumin
• ¹⁄₄ tsp (1 g) chili powder

Add garlic and spices and cook an additional minute.

• 1 can whole peeled tomatoes (28 oz)
• salt, to taste
• black pepper, to taste

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

• 6 (310 g) large eggs

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.