Tomaticán con Huevo (Dairy & Nut-Free)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 cloves Garlic
• 28 ounces Diced Tomatoes
• 1/2 cup Vegetable Broth
• 1/2 teaspoon Sugar
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F/175°C). Add the 2 tablespoons of Olive Oil.
2. 2Add the 1 medium Onion, cut into 1/2-inch pieces, and the 1 medium Green Bell Pepper, cut into 1/2-inch pieces, to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. The onion will look translucent and the pepper will be slightly tender.
3. 3Add the 2 cloves of Garlic, minced, to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic brown.
4. 4Pour in the 28 ounces of Diced Tomatoes (undrained), the 1/2 cup of Vegetable Broth, the 1/2 teaspoon of Sugar, the 1 teaspoon of Dried Oregano, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Stir everything together.
5. 5Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 20 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will meld. It is done when the sauce is no longer watery.
6. 6While the sauce is simmering, prepare the eggs. You can fry them in a separate non-stick skillet over medium heat (350°F/175°C) until the whites are set and the yolks are cooked to your preference.
7. 7Spoon the cooked tomatacán mixture into 4 bowls. Carefully place one fried egg on top of each serving.
8. 8Serve the Tomaticán con Huevo immediately.

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