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1
Pre-heat oven to 375.. Warm your fat in an oven safe skillet on medium-low heat.
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2
Add onions and garlic. Cook until softened, stirring 3-5 minutes.
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3
Add the green and red bell peppers. Continue to cook, stirring infrequently, 5-7 minutes.
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4
Season with salt and pepper then stir in cumin, paprika and cayenne. Stir for 2 minutes to release aromatics.
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5
Pour in diced tomatoes (do not drain). Increase heat and bring sauce to a boil. Reduce heat to medium-low and cook additional 5 minutes, until sauce thickens. Taste for seasoning, adjust to preference ( I usually end up adding slightly more cumin and salt here).
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6
Crack your eggs in the pan directly over sauce minding the yolks. DO NOT STIR. The eggs are going to bake nestled in the sauce.
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7
Place skillet in middle rack. Turn on oven light so you can watch the eggs. For creamy soft baked eggs bake for 8-10 minutes. For a more well done, solid yolk increase bake time. Check doneness by shaking pan gently to see how yolks respond. A well done yolk will not wiggle.
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8
Once desired done-ness is achieved remove pan and allow to set for 5 minutes.
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9
Using a large serving spoon, serve eggs two at a time garnished with fresh herbs.
