Total Time
45mins
Prep 10 mins
Cook 35 mins

When I lived in Mexico, this was one of my favorite meals! Easy and oh so good! Delicioso!

Ingredients Nutrition

Directions

  1. In large skillet, heat olive oil.
  2. Add onion and green pepper, cook until tender.
  3. Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
  4. Simmer, covered for 20 minutes.
  5. Uncover.
  6. Break eggs, one at a time, into cup and slip into sauce.
  7. Cover and simmer over low heat until eggs are set, about 5 minutes.
  8. Serve over tortillas or toasted English muffins, topped with some of the sauce.
  9. Enjoy!
Most Helpful

5 5

Fabulous dish! Everything about this was great - the ease of prep, the clear and accurate instructions, the color and look of the finished dish, and the wonderful taste. Even the amount of heat was perfect - very spicy, enough to clear those sinuses, but not enough to overpower the rest of the ingredients. I did use the full tsp of hot sauce as well as a whole chili pepper (which I partially seeded). Thanks - a real winner!

5 5

What a wonderful dish! Today is cinco de mayo and my family loved this. What a wonderful way to change up breakfast eggs. I layered warmed up corn tortillas, covered with retried beans, eggs, sauce and Topped with cheese. if I would have had sour cream, I think that would have been a nice touch in top. Cooked exactly as written....used fresh tomatoes...

5 5

This was excellent! I substituted fresh cuban oregano from my yard rather than dried. I only had a red bell pepper so used this instead of the green pepper. I served this on top of 4 small toasted corn tortillas topped with 2 tablespoons each refried beans and topped with shredded manchego cheese. It was very delicious-we enjoyed it for brunch but it would make an excellent meatless supper.