Amy's Recipes

3 T oil
1 diced onion
1 diced and seeded poblano or bell pepper (or diced zucchini)
4 finely chopped garlic cloves
1 t cumin
2 t paprika (optional)
1/4 t chili powder
12 peeled tomatoes (or 1 28 oz can peeled tomatoes)
8 eggs
1/3-1/2 salt (depending on proportion of canned tomatoes) and 1/4 t pepper
chopped cilantro

Cook the chopped pepper and onion in oil until the onion becomes translucent in a cast iron pan. Add garlic and spices and cook for an additional minute. Add the tomatoes and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Add zucchini (if using). Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking (5-8 minutes). Garnish with chopped cilantro.

Serves 6