Three Pepper Spicy Eggs
- 2 tbsp coconut oil or ghee
- ½ onion white or yellow, chopped
- 2 cloves garlic minced
- 2 bell peppers (any color), seeded and sliced thin
- 1 jalapeño pepper seeded and sliced thin
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp sea salt
- 14 oz crushed tomatoes one 14-ounce can
- ½ cup water
- 6 organic eggs
- sesame seeds
- ¼ cup Italian parsley chopped
- freshly ground pepper to taste
- 6 toasted corn tortillas or cooked brown rice, optional
- Heat oil or ghee in a large skillet that has a tight tting lid) over medium-high heat, uncovered.
- Add onion and cook for about 4 minutes, until soft. Add garlic and cook an additional minute. Add all the peppers for about 5 minutes, until they are softened. Add cumin, paprika, oregano and salt and cook for one minute more.
- Pour in tomatoes and water and bring to a simmer. Reduce heat to medium-low and continue to simmer sauce for 15 minutes, stirring occasionally.
- Make 6 indentations in the sauce and crack an egg into each. Cover the pot and cook for 4-6 minutes, depending how you like your eggs.
- Sprinkle on sesame seeds, parsley, and a dash of pepper. If serving with tortillas or brown rice, simply spoon over each. Otherwise, divide into bowls and enjoy.
To make this a delicious, hearty meal, we love to serve this on a toasted corn tortilla or over some cooked brown rice. Make ahead tip: The sauce can be made in advance and stored in an airtight container for 5 days or frozen for months. When ready to make breakfast just place it back in the pan, bring back to a simmer and then add eggs.