• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 bell pepper, seeded and diced

• 4 garlic cloves, finely chopped

• 2 teaspoons paprika

• 1 teaspoon cumin

• 1/4 teaspoon chili powder

• 1 (28oz) can whole peeled tomatoes or diced no-salt added

• salt and pepper, to taste

• eggs, tofu slices, or cooked beans

• 1 small bunch fresh cilantro, chopped (optional)

• 1 small bunch fresh parsley, chopped (optional)

1. Wash your produce. In a medium pan over medium-high heat, heat olive oil. Add onion and bell pepper. Cook, stirring frequently, until soft and translucent, about 5 minutes. Add garlic and spices. Stir and cook 30 seconds. 

2. Add the tomatoes and juice into the pan and break down the tomatoes with the back of a large spoon. Season with salt and pepper. Bring the sauce to a simmer. 

3. For the eggs: Use your large spoon to make small wells in the sauce. Crack the eggs into each well and cook until the eggs are done.  

For the tofu or cooked beans: add sliced tofu OR cooked beans to the pan and simmer until warmed through, about 10 minutes.   

4. Sprinkle with cilantro and parsley, if using. Serve with love!