• 1.5 lb Peeled tomatoes. Canned is fine.
  • 4 Eggs
  • 1 c Sliced red onion
  • 2.5 oz Bravado Spice Serrano & Basil Hot Sauce
  • 2/3 c Sliced red bell pepper 1/3 c Sliced red jalapeño
  • 1/3 c Olive oil 
  • 1/2 c Chopped parsley
  • 2 Cloves of garlic, sliced
  • 2 tsp Cumin
  • 2 tsp ea. Salt & pepper


  1. Add olive oil and onions to a pan over medium heat. Then add red peppers, & jalapeño. Cook till softened, then add cumin, paprika, garlic, salt, & pepper.
  2. Cook till the spices have slightly toasted, and then add the peeled tomatoes, and Bravado Spice Serrano & Basil Hot Sauce.  Crush & break up the tomatoes with a spoon. Add parsley and mix well.
  3. Using a spoon, make an indention in the sauce, and gently pour an egg into the indention, taking care not to crack the yolk. Repeat with all four eggs. 
  4. Continue cooking over medium heat until the whites have cooked, but the yolks are still soft. Remove from the heat, and garnish with some crumbled feta, and a bit more parsley.
  5. Serve with bread.