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Eggs in Spicy Tomato Sauce

Prep time
30 mins
Special Diets
Food Allergies


Make the flatbread and citrus salad first!


1 white onion (small, peeled and diced)
1 jalapeno pepper (minced)
1 head of garlic (minced)
14 1⁄2 ozdiced tomatoes
8 eggs
2 Tolive oil
2 tground cumin
2 Tpaprika
2 Tdried parsley
1 pnsea salt
  black pepper (to taste)


1. Saute chile and onion in oil on medium-high heat until soft and brown, about 5 minutes. Add garlic, cumin, and paprika and continue to cook until garlic softens, approximately another 3 minutes.

2. Add can of tomatoes. Add water to the empty can until half-full and add that to pan as well. Reduce heat to medium. Simmer for 20 minutes. Stir occasionally.

3. In a bowl, crack all eggs and discard shells.

4. Slowly and gently pour eggs, one by one, around the mixture in the pan. Cover pan for 5 minutes.

5. Remove lid and ladle tomato mixture over the surfaces of each egg. Be gentle. Stir in dried parsley and return lid for 2 minutes. Turn off heat and season liberally with salt and pepper.

6. Spoon one or two spicy eggs with tomato sauce over a slab of flatbread (see Willy Street Co-op Pizza Dough as Flatbread with Thyme and Sea Salt).


Suggestions: add crumbled feta to each serving. Add dashes of your favorite hot sauce.