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1
Heat the oil in a heavy, large skillet over a medium-high heat.
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2
Add the potatoes, peppers and onion and stir for 3 minutes.
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3
Add tomatoes and stir 3 more minutes.
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4
Add the chili, the basil and the salt.
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5
Cover and continue cooking on a very low heat until all the vegetables are very tender, stirring several times during cooking to prevent the mixture from sticking, adding a bit of water if needed. You don't want this too watery, just a bit of free liquid. This could take up to about an hour.
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6
The recipe can be prepared up to one day ahead to this point; cool the vegetable mixture completely, cover and refrigerate. Reheat before continuing with the recipe.
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7
(You can remove the chili pepper at this point, or leave it inches If you leave it, it will make the dish hotter).
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8
Remove the hot pepper from the vegetable mixture right before adding the eggs.
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9
Taste and adjust seasonings if necessary.
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10
Break the eggs, one at a time, on top of the vegetable mixture so each egg is separate.
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11
With the heat at medium-low, cover and simmer until the yolks are covered with a thin white film, about 3 to 4 minutes, longer if you like your eggs more firm.
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12
Serve immediately.
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13
NOTE: Instead of the 3 canned tomatoes, you can used drained canned diced (about 1 to 1 1/2 cups). If using fresh tomatoes, I'd suggest adding a couple of tablespoons of tomato juice or water long with them to make up for the moisture in the canned.
