This is easy! And can be served to a large group needing a fancy breakfast. . .
–eggs (2 are shown in the picture; but there is enough sauce for 4 eggs)
–chopped onion (one-quarter cup)
–sliced & roasted red bell pepper (in a jar; 3 tablespoons, drained)
–cilantro (1 tablespoon; dried; be generous
–minced garlic (1 tablespoon)
–cumin (1 teaspoon)
–paprika (1 teaspoon)
–cayenne pepper (one-quarter teaspoon; or more to taste)
–diced tomatoes (1 can; do not drain)
–salt and pepper to taste
–extra virgin olive oil to taste
1 – Place all ingredients EXCEPT eggs in a very large, covered baking dish. Stir well. Microwave on high for 6 minutes.
2 – While the sauce is cooking, place each egg in a small dish, season with salt, pepper, and olive oil.
3 – When sauce has finished cooking, make an indentation in two places in the sauce. Pour an egg into each indentation. Microwave on high for 3 minutes. (If using 4 eggs, microwave on high for 5 minutes, longer if you like firm eggs.)
4 – Serve the eggs and sauce hot, atop toast if desired.
–recipe adapted from Food Network Kitchen.