¼ Cup Olive Oil
1 Medium Onion, finely chopped
1 Red Bell Pepper, thinly sliced
1 Serrano Chile, seeded and deveined, thinly sliced
2 Garlic Cloves, finely sliced
1 ½ Tbsp. Smoked Paprika
2 Tsp. Ground Cumin
3 Roma Tomatoes, chopped
28 oz Chilesquiles Brava
Kosher Salt and Freshly Ground Pepper to taste
½ Cup of Chopped Cilantro
½ Cup Chopped Parsley
¼ Cup Black Olives, sliced (optional)
¼ Cup Feta Cheese (optional)
Crunchy Bread, for serving
1.- In a frying pan, add the onion, bell pepper, and serrano chile, spread evenly over the surface of the pan. Cook at medium-high heat, until browned. Stir and repeat. Cook until soft, tender and slightly charred, 4 minutes. Add garlic, cook 3 minutes, stirring constantly, add Chilesquiles Brava, paprika, and chopped tomatoes. Reduce to medium-low heat, add half of the cilantro/parsley mixture and season to taste. Simmer until thickened.
2.- Using a big serving spoon, make small holes over the sauce and crack the eggs one at a time over each one. Pour some of the sauce over the edges of the eggs, leaving the yolk exposed.
3.-Season the eggs with salt and pepper and cover the pan, cook for 5-8 minutes or until desired doneness.
4.-Serve hot and fresh topped with sliced black olives or crumbled feta cheese if you like and toasted, crunchy bread to sop up and enjoy any leftover sauce.
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