Ingredients
| Olive oil |
2 tbsp.
|
| Red bell pepper, seeded and diced |
1
|
| Medium onion, diced |
1
|
| Garlic cloves, finely chopped |
4
|
| Paprika |
2 tsp.
|
| Cumin |
1 tsp.
|
| Chili powder |
1/4 tsp.
|
| Whole peeled tomatoes |
1 (28 oz. can)
|
| Salt and pepper |
to taste
|
| Large flour tortillas |
3
|
| Large eggs |
6
|
| Fresh cilantro, chopped |
1 small bunch
|
| Fresh parsley, chopped |
1 small bunch
|
Directions
- PREHEAT your oven to 400° F. Lightly SPRAY a baking dish with olive oil (my dish was 9 x 13 inches).
- HEAT olive oil in a large sauté pan on medium heat. ADD the chopped bell pepper and onion and, COOK for 5 minutes or until the onion becomes translucent.
- ADD garlic and spices and COOK for an additional minute.
- POUR the can of tomatoes and juice into the pan and BREAK DOWN the tomatoes using a large spoon. SEASON with salt and pepper and BRING the sauce to a simmer.
- PLACE the tortillas into the baking dish with edges coming up against the sides of the dish.
- POUR ingredients from the pan on top of the tortillas in the baking dish.
- USE your large spoon to make small wells in the sauce and CRACK the eggs into each well.
- BAKE at 400°F for 10-15 minutes or until the eggs are done to your liking. TOP with chopped cilantro and parsley before serving.