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

6 eggs

cilantro to garnish

crispy bread or pita for eating

chopping board

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)

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.


LAZY COOKS: You can finely dice the bell pepper, jalapeños and garlic cloves together in a food processor.

SWAPS: You can use other tomatoes that you have available; however, keep an eye on the cook time as it won't need to sit for 30 minutes. Roma tomatoes have more water in them, which is why we cook it for so long - to absorb the water and thicken up. | Feel free to omit the jalapeños and use red pepper flakes | You can use olive oil instead of grapeseed oil.

LEFTOVERS: You can store in a tight sealed container in the fridge or freezer.



© 2020 by Emma Gabay