Time
45 minutes
Serves
4
Difficulty
Easy
Ingredients
1/3 cup chopped onion
1 small green pepper, chopped
400g canned whole peeled tomatoes, crushed or chopped, along with their juice
1 garlic clove, minced
1 jalapeno pepper, chopped (optional)
1/2 teaspoon dried oregano leaves
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot pepper sauce (Tabasco)
1/3 cup water
4 large eggs
Method
Heat olive oil in a frying pan, add the onion and green pepper, cook until tender.
Add the chopped tomatoes with their juice, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, and water. Simmer, covered for 20 minutes.
Uncover. Break the eggs, one at a time, into a cup and then slip each into the sauce.
Cover and simmer over low heat until the eggs are set, about 5 minutes.
Serve over tortillas or toasted English muffins, topped with some of the sauce.
Enjoy!
