• 1 Tbsp (13 g) olive oil
• 0.5 red bell peppers, seeded and diced
• 0.5 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.

• 2 cloves garlic, finely chopped
• 1 tsp (2 g) paprika
• ¹⁄₂ tsp (1 g) cumin
• ¹⁄₈ tsp (0 g) chili powder

Add garlic and spices and cook an additional minute.

• 0.5 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.

• 3 (150 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.