Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, cumin and jalapeno; stir. Simmer for about 25 minutes.
Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Serve with bread.
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|Serving Size: 1 Recipe (622g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 77 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 19.6mg||6 %|
|Sodium 522.8mg||18 %|
|Potassium 1083.1mg||29 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 30.7g|
|Protein 18.3g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 282
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