2 tsp olive oil
1 garlic clove pressed
2 medium scallions sliced
1 large jalapeno pepper, fine chopped, seeds removed
2 cups diced tomatoes (canned is fine)
1 cup vegetable broth
1 tsp cumin
1 tsp smoked paprika
¼ tsp cayenne pepper
½ tsp fried oregano
½ tsp salt
½ tsp pepper
2 tbsp parsley chopped
1 tbsp nutritional yeast – optional
In a large deep skillet over medium heat, add oil, garlic, scallions, and jalapeno pepper, cook until soft and beginning to brown.
Add in tomatoes, vegetable broth, cumin, paprika, cayenne, oregano, salt, and pepper. Simmer and cook down tomatoes for 15 – 20 minutes, stirring occasionally.
Make 4 indents equally spaced in the skillet and crack eggs into indents. Cover and cook for 6 – 8 minutes.
Remove from heat and sprinkle with parsley and nutritional yeast.
Maintenance variation: Sprinkle ¼ - ½ cup of feta with the parsley.