This recipe is really a blank slate. Add smoked sausage, serve over steak, add some beautiful shrimp, fresh spinach, there are no limits.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, finely chopped
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- Louisiana Love Seasoning to taste
- 1 small bunch fresh cilantro, chopped
Heat olive oil in a large sauté pan on medium heat. Add onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic, spices, and cook an additional minute.
Pour the can of tomatoes and juice into the pan, then break down the tomatoes using a large spoon.
Season with Louisiana Love, and bring the sauce to a simmer for 10-15 minutes until tomatoes are cooked down to small chunks.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro.