Recipe courtesy of Challah


  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 5 to 6 servings
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1 tablespoon olive oil

1/2 medium brown or white onion, diced 

1 clove garlic, minced 

1 medium green or red bell pepper, chopped 

4 cups diced ripe tomatoes or two 14-ounce cans diced tomatoes 

2 tablespoons tomato paste 

1 teaspoon mild chile powder

1 teaspoon cumin 

1 teaspoon paprika 

Pinch of cayenne pepper, or more to taste--spicy!

Pinch of sugar, optional

Salt and freshly ground black pepper

1 habanero pepper, sliced in half, seeds in, optional 

5 to 6 eggs 

1/2 tablespoon chopped fresh parsley, for garnish, optional

Crumbled goat cheese, for garnish, optional

Warm crusty bread or pita, for serving


  1. Heat a deep, large skillet or saute pan on medium heat. Slowly warm the olive oil in the skillet. Add the onion and saute for a few minutes until it begins to soften. Add the garlic and continue to saute until the mixture is fragrant. Add the bell pepper and saute until softened, 5 to 7 minutes. Add the tomatoes and tomato paste and stir until blended. Add the chile powder, cumin, paprika, cayenne and sugar if using. Stir well and allow the mixture to simmer over medium heat until it starts to reduce, 5 to 7 minutes. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce. Add the habanero or more cayenne if you want a spicier sauce.
  2. Crack the eggs one at a time directly over the tomato mixture, making sure to space them evenly over the sauce; place 4 to 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan and allow the mixture to simmer until the eggs are cooked and the sauce has slightly reduced, 10 to 15 minutes. Garnish with the chopped parsley and goat cheese if desired.
  3. This can be eaten for breakfast, lunch or dinner. Serve with warm crusty bread or pita that can be dipped into the sauce.