1 tablespoon olive oil
2 cloves garlic, minced
1∕2 cup onion, finely chopped
1 jalapeño, seeded and finely chopped
1∕2 cup green bell pepper, diced
1 15-ounce can/Tetra Pak diced tomatoes
1 teaspoon paprika
1∕2 teaspoon ground cumin
Pinch of cayenne pepper
1∕4 teaspoon sea salt
1. Heat oil in a large skillet over medium heat. Add garlic, onions, jalapeño and green pepper. Stirring occasionally, cook until onion starts to turn translucent, 5 to 7 minutes.
2. In a medium bowl, combine tomatoes, paprika, cumin, cayenne and salt. Add the tomato mixture to the skillet and stir. Cover and cook for 5 minutes, stirring occasionally.
3. Make 5 hollows in the tomato mixture and carefully crack the eggs into each hole. Cover and cook until the eggs set, 5 to 7 minutes. Serve hot.
Serves 5. Per serving: 130 calories, 7.5 g fat (2 g saturated fat), 8 g protein, 1.5 g fiber, 8 g carbohydrate, 357 mg sodium.