Step 1

Heat 1 Tablespoon olive oil in a large, heavy bottomed skillet over medium heat. Cast iron works well.

Step 2

Add ½ chopped onion, sauté for a few minutes until the onion begins to soften. Add 2 minced garlic cloves and continue to sauté till mixture is fragrant.

Step 3

Add 1 chopped bell pepper, sauté for 5-7 minutes over medium until softened.

Step 4

Add 28 ounces tomatoes and 2 Tablespoons tomato paste to pan, stir till blended.

Step 5

Add 1 teaspoon chili powder, 1 teaspoon cumin and 1 teaspoon paprika. Add pinch of cayenne and pinch of sugar if desired and allow mixture to simmer over medium heat for 5-7 minutes, until sauce starts to reduce and thicken.

Step 6

Taste to see if you want to add more sugar or cayenne pepper for your taste.

Step 7

Crack 5-6 eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Step 8

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Step 9

Some people prefer their eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.

Step 10

Garnish with ½ Tablespoon chopped parsley, if desired.