Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 4
Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins
1 can Pickwell Farms Whole Peeled Tomatoes
1 pack Tio Santi Tortillas
4 Eggs, Large
1 Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
3 cloves Garlic, thinly sliced
½ bunch Cilantro, chopped
¾ tsp Marcum Cumin
½ tsp Marcum Paprika
¼ tsp Marcum Crush Red Pepper
½ tsp Marcum Salt
½ tsp Marcum Black Pepper
1Preheat the oven to 375º F
2Heat 1 1/2 tbs of oil in an ovenproof skillet over medium heat. Add onion & pepper then cook for 10 minutes
3Add the cilantro stems, garlic, cumin, paprika crushed red pepper flakes. Season with salt & pepper.
4Cook for 1 more minute, stirring to incorporate spices. Next stir in the tomatoes with the juices, and lower heat to a simmer
5Let it tomatoes cook for 15 minutes, and season with salt & pepper as desired
6Use the back of a spoon to make 4 divots in the sauce, about 1 to 2 inches apart from each other
7Next crack you eggs into each well.
8Take the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks.
9Transfer the skillet to the oven then bake until for 15 minutes, or until the egg whites are set
10Garnish with cilantro leaves. Serve toasted tortillas.
Ingredients
1 can Pickwell Farms Whole Peeled Tomatoes
1 pack Tio Santi Tortillas
4 Eggs, Large
1 Onion, thinly sliced
1 Green Bell Pepper, thinly sliced
3 cloves Garlic, thinly sliced
½ bunch Cilantro, chopped
¾ tsp Marcum Cumin
½ tsp Marcum Paprika
¼ tsp Marcum Crush Red Pepper
½ tsp Marcum Salt
½ tsp Marcum Black Pepper
Directions
1Preheat the oven to 375º F
2Heat 1 1/2 tbs of oil in an ovenproof skillet over medium heat. Add onion & pepper then cook for 10 minutes
3Add the cilantro stems, garlic, cumin, paprika crushed red pepper flakes. Season with salt & pepper.
4Cook for 1 more minute, stirring to incorporate spices. Next stir in the tomatoes with the juices, and lower heat to a simmer
5Let it tomatoes cook for 15 minutes, and season with salt & pepper as desired
6Use the back of a spoon to make 4 divots in the sauce, about 1 to 2 inches apart from each other
7Next crack you eggs into each well.
8Take the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks.
9Transfer the skillet to the oven then bake until for 15 minutes, or until the egg whites are set
10Garnish with cilantro leaves. Serve toasted tortillas.
