Skillet Eggs

Eggs gently cooked in a rich, homestyle tomato sauce: a breakfast or brunch dish that needs just one tablespoon.

Ingredients

The sauce

• 1 tablespoon Chololoy® Original Seasoning
• 1 large tomato, diced (about 1 cup)
• 1 cup diced red bell pepper
• 1 cup diced white onion
• 1 tablespoon minced garlic
• ¼ cup water

The eggs

• 2 eggs
• 1 teaspoon brown sugar
• A splash of olive oil
• Chopped parsley, to taste

Preparation

1. Dice the onion and bell pepper, chop the tomato into small pieces and mince the garlic.
2. Heat a splash of olive oil in a skillet and gently cook the onion, pepper, garlic and tomato.
3. Stir in a generous tablespoon of Chololoy® Original Seasoning and the brown sugar. Simmer over low heat for 15 minutes.
4. Add the water so the sauce doesn’t stick. Once it’s bubbling, crack the eggs on top (don’t stir) and cook to your liking.
5. Take it off the heat, sprinkle parsley over the yolks and bring the skillet straight to the table.

Serve with toasted crusty bread for dipping.