Servings for: 2 Prep Time: 15 Minutes
4 large tomatoes or canned diced tomatoes with their juices
3 tablespoons olive oil
3 clove garlic
Salt and pepper to taste
Heat extra virgin olive oil in a large heavy skillet or pan, add your garlic, chopped jalapeño season it with salt and pepper
add your sliced tomato. Let it cook about 10 minutes or until the tomatoes soft.
Now, using the back of a wooden spoon make some indentations, then Crack your eggs and add them each in or indentations you created.
over low or medium-low heat, cover the skillet and allow the eggs to cook briefly until the whites are settled.