Our local, pasture raised, organic eggs are delicious on their own, but simmer them in this spicy tomato sauce - and you're bringing them to the next level!

What You Need To Make This Recipe

Start Picking, Produce, Herbs Cilantro $2.99
Start Picking, Produce, Vegetables Red Bell Pepper $1.79
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
Start Picking, Pantry, Condiments & Sauces Diced Tomatoes 28 oz. $3.99
  • 10 min

    Step 1

    Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet over medium heat.

  • 6 Min

    Step 2

    Add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

  • 2 Min

    Step 3

    Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook until fragrant, 1 to 2 minutes.

  • 5 Min

    Step 4

    Pour in the crushed tomatoes with their juices and let simmer for 5 minutes

  • 5 Min

    Step 5

    Turn off the heat and use the back of a spoon to make a small dent near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs.

  • 12 Min

    Step 6

    Transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes. Cook eggs until the whites are opaque, but still glossy. Top with fresh cilantro, and serve with crusty bread


  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 1 large red bell pepper or roasted red bell pepper chopped
  • ¼ teaspoon fine sea salt
  • 3 cloves garlic pressed or minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • 1 large can (28 ounces) crushed tomatoes
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley
  • Freshly ground black pepper to taste
  • 5 to 6 large eggs
  • Crusty bread or pita for serving