Ingredients
Scale
- 6 eggs
- 1 medium green pepper
- 1 medium red pepper
- 1/2 cup chopped white onion
- 28 oz crushed tomatoes (I used Cento)
- 4 oz can diced green chilis
- 2 Tbs avocado oil
- 1 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp chili powder
- optional garnish: cilantro, jalapeño, avocado, sliced black olives and feta (omit for paleo & Whole30)
- salt & pepper to taste
Instructions
- Pre-heat oven to 375 degrees
- Heat avocado oil in a large skillet and once hot, add in diced bell pepper
- Sauté for about 5 minutes then add onion, garlic and seasonings and cook for about 3 more minutes
- Once the veggies are tender, add in crushed tomatoes and bring to a simmer
- Simmer on low heat for 5-7 minutes
- Create 6 small indents in the tomato sauce with a spoon and crack in the eggs into each space
- Bake in the oven for about 10 minutes or until egg whites are set
- Top with garnish and enjoy!
