This is a show-stopping dish for a family brunch or dinner, and the tomatoes add color and flavor to the baked eggs.
1 small white onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, seeds removed and finely chopped
2 (14½oz) cans chopped tomatoes
1/3 cup (3oz) finely chopped cilantro
1 tsp sugar substitute
2 tsp ground cumin
1–2 tsp crushed red pepper flakes
4 medium eggs
1) Preheat the oven to 400ºF
2) Place a large, non-stick, ovenproof frying pan over medium heat. Add the onion, garlic, bell pepper, and ¼ cup of water and cook for 5–6 minutes until the onion has softened. Add the tomatoes, cilantro, sugar substitute, cumin, and red pepper flakes and bring to a boil. Reduce the heat and cook for 40–45 minutes, stirring occasionally, or until the mixture is very thick.
3) Level the surface of the tomato mixture and then make 4 shallow, evenly spaced "cups" or "hollows" in the mixture with the back of a spoon. Carefully break an egg into each of these hollows and place in the oven for 20–25 minutes or until the eggs have just set. Remove and serve with a mixed green salad and rice.