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Active Time: 20 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Makes 2 servings



  • 2 tablespoons ghee or coconut oil
  • 1 large yellow or orange bell pepper, cut into ½” strips
  • 1/2 yellow onion, cut into ½” strips
  • 3 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 4-5 heirloom tomatoes, cored and chopped (to equal about 3 cups)
  • 1 fresh serrano chili, sliced with seeds and ribs
  • 1 teaspoon smoked paprika
  • 4 eggs
  • 1 tablespoon chopped flat leaf parsley


  1. Pre-heat oven to 350 degrees F.
  2. Heat ghee or coconut oil in a medium oven-safe sauce pan or cast iron skillet over medium heat. Add bell peppers, onions, garlic, and black pepper, and sauté for 3-4 minutes.
  3. Add tomatoes, serrano chili, and smoked paprika and reduce heat to a simmer. Cook for 15 minutes.
  4. If your skillet is not oven-safe, transfer tomato sauce to a baking dish. The dish should be small enough that the sauce is at least 1” thick.
  5. Using the back of a spoon, create four wells in the sauce and crack an egg into each.
  6. Bake for 10 minutes, or until the eggs are cooked to your liking.
  7. Garnish with parsley.