Prep:  5 mins
Cook: 2 hrs 25 mins
Serves: 4


2 cups canned, diced tomatoes in juice
½ cup chopped green bell peppers
¼ cup chopped white onion 1 t minced garlic
1 t ground cumin
1 t dried oregano
½ t sea salt
4 large eggs

Add the tomatoes, peppers, onion, garlic, cumin, oregano, and sea salt. Stir well. Cover, and cook on LOW for 2 hours.

Make 4 small wells in the tomato mixture with a spoon, and gently drop in the eggs.

Cover, and cook an additional 15–20 minutes, until the eggs reach your desired doneness. Serve hot.