Course: Dinner, Lunch
Keyword: Eggs
Servings: 2
Calories: 268kcal


  • 2 cloves garlic minced
  • 1 tbsp olive oil or coconut oil
  • 1 onion coarsely chopped
  • 1 bell pepper coarsely chopped
  • 2 oz whole peeled tomatoes in juice
  • 1 tsp paprika or to taste
  • 2 slices pickled jalapeno pepper finely chopped
  • 4 eggs
  • red pepper flakes optional
  • pink salt to taste


  • Heat oil in a deep skillet over medium heat
  • Stir in garlic, onion, and bell pepper
  • Cook and stir until onion is soft and translucent, about 5 minutes
  • Stir in canned tomatoes, paprika and jalapenos, using the back of a spoon to break up the tomatoes
  • Simmer for 25 minutes (*Sauce may be made ahead of time and reheated in skillet. Also, may use a store-bought no sugar added tomato sauce, if desired)
  • Crack an egg into a small bowl, then gently slip the egg into the tomato sauce
  • Repeat with remaining eggs
  • Cook until egg whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes (If sauce gets dry, add a few tablespoons water
  • Spoon out sauce equally into 2 bowls/plates
  • Remove eggs with slotted spoon and place on top of sauce
  • Top with pink salt and red pepper flakes, if desired


Calories: 268kcal | Carbohydrates: 17g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 1909mg | Potassium: 604mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4632IU | Vitamin C: 94mg | Calcium: 100mg | Iron: 4mg
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