La Marquensita

Ingredients

• 6 large eggs
• 1 can (28 oz) crushed tomatoes
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil

Make it

1. Soften onion and pepper in olive oil over medium heat for 8 minutes, then stir in garlic, paprika and cumin.
2. Add tomatoes and simmer 10 minutes until slightly thick; season with salt.
3. Make six wells, crack in the eggs, cover and cook 6 to 8 minutes until whites are fully set and yolks are firm to your liking.