8 roma tomatoes, chopped small
1 bell pepper, diced
4-6 jalapeños (depending how much you like spice), diced
12 garlic cloves, diced
⅓ cup grapeseed oil
2 tbsp sugar
3 tbsp sweet paprika
salt to taste
cilantro, to garnish
crispy bread or pita for eating
sharp knife & serrated knife
deep dish pan with lid
wooden spoon or spatula
measuring cups and spoons
DICE tomatoes, bell pepper, jalapeños and garlic cloves. (PSA to wear gloves while chopping your jalapeños so that you don't sting your eyes and keep the seeds if you want it extra spicy). I like to use my food processor since I'm lazy, but feel free to do this step by hand.
COOK on medium heat for 30 minutes or until most of your tomato liquid has thickened up and your tomatoes are soft.
ADD grapeseed oil, sugar, paprika, and salt. Mix until well combined.
COOK for an additional 20 minutes, covered.
MAKE small wells in your sauce and crack the eggs in each well.
COVER the pan and cook for an additional 5-8 minutes or until the eggs are done to your liking.
GARNISH with chopped cilantro.
SERVE and enjoy with crispy bread or pita.