Ingredients

• 3 Tbsp

  olive oil

• 1⅓ cups

  chopped onion

• 1 cup

  bell peppers of any color

  (

  thinly sliced

  )
• 2 cloves

  garlic

  (

  minced

  )
• 2½ cups

  tomato, fresh or from a can

  (

  chopped

  )
• 1 tsp

  ground cumin

• 1 tsp

  paprika

• 1 tsp

  salt

• 1 whole

  hot chili pepper

  (

  seeded and finely chopped

  )
• 4 whole

  eggs

Steps

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.

2. While the vegetables cook, combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly.

3. Pour the tomato mixture into the skillet, and stir to combine. Simmer covered for about 10 minutes. Do not cook off the juices, these are necessary for poaching the eggs.

4. 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.