• 1 head of onion
  • 3 peppers
  • 1 jar of Mamas Salsa
  • 2-3 cloves of garlic
  • 1 teaspoon of salt
  • 1 teaspoon cumin
  • 1.5 teaspoons of red pepper
  • 4 eggs
  • finely chopped parsley
  • basil leaves


Finely chop the onions and peppers. Fry the onion briefly and add the peppers. Fry until soft. Add the finely chopped garlic, fry and then add the spices, then add the tomatoes. After the water evaporates, add salt, mix and reduce the temperature to medium-low, and then add the eggs. Cover the pan with a lid and let the eggs cook. Depending on whether you want it cooked or not, the yolk varies from 10 minutes of cooking time. When the dish is ready, it is served warm, sprinkled with parsley and fresh basil leaves.