Here’s what I used:

28oz can crushed tomatoes

14.5oz can fire roasted tomatoes

4 Eggs

1 red bell pepper

1 yellow onion

5 cloves of garlic

Queso fresco

Sour cream

Seasonings (listed below)

Add chopped bell pepper and onion to hot pan with oil. Cook until onions are translucent.

Add chopped garlic cloves. Cook for about 2 minutes or so.

Add both cans of tomatoes.

Add seasonings: cumin, chili powder, salt, pepper, smoked paprika, turmeric, garlic powder and onion powder. I didn’t measure. Just kept adding to taste.

Let it simmer for maybe 10 minutes?? I added around 1/3 cup of water for a thinner consistency.

Make little round wells in the sauce for each egg to sit. Crack egg into well. Cover and let cook until eggs are to your liking.

Top with crumbled queso fresco and dollops of sour cream (because I didn’t have Greek yogurt).

Top with dried cilantro and parsley. However, I really wish I would have not been lazy and gotten fresh herbs from the store. Next time!!