Makes 8 servings

  • 1/4 C olive oil
  • 1 onion, diced (about 1 1/2 C)
  • 2 red or green bell peppers, diced
  • 3 garlic cloves, sliced
  • 1 T ground dried lime (optional)
  • 3 T sweet paprika
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 t kosher salt
  • 4 C tomato purée
  • 2 t sugar
  • 8 large eggs
  • + serrano chilies, thinly sliced
  • + fresh cilantro, chopped



  1. Heat half of the olive oil over medium heat in a cast-iron skillet large enough to accommodate all 8 eggs. (If you don’t have a skillet that large, use two pans, dividing the ingredients evenly between them.) Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt, and cook, stirring occasionally, until the vegetables have softened but not yet browned, about 10 minutes. Add the tomato purée and sugar and simmer until reduced by about one-third, 10–12 minutes. Whisk in the remaining oil.

  2. Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chilies and cilantro and serve immediately, straight from the pan.