• ¹⁄₄ cup (54 g) olive oil
• 2 red bell peppers, seeded and diced
• 2 onions, 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.

• 8 cloves garlic, finely chopped
• 1 Tbsp, 1 tsp (9 g) paprika
• 2 tsp (4 g) cumin
• ¹⁄₂ tsp (1 g) chili powder

Add garlic and spices and cook an additional minute.

• 2 cans 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.

• 12 (610 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.