28 ounce canned tomatoes whole with juice peeled canned
4 eggs
2 cloves garlic minced
1 bell pepper green cut into 2 inch pieces
2 slices pickled jalapeño pepper finely chopped
1 tablespoon olive oil
1 onion cut into 2 inch pieces
1 teaspoon paprika to taste
Equipment
bowl
frying pan
slotted spoon
Directions
Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water.
Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
