1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp Superfood Mushroom Southwest Blend
1 tsp Detox Support Golden Pepper
1 16 ounce jar organic crushed tomatoes
6 large eggs
salt, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the jar of tomatoes and juice into the pan. Season with salt and pepper and bring the sauce to a simmer. Add ½ the chopped parsley and cilantro.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with the remainder of the chopped cilantro and parsley.