1cupchopped bell pepper1 bell pepper stem and seeds removed
14.5ounce canwhole tomatoesundrained
2tablespoonsgheeor clarified butter
Heat oil in a large skillet over medium-high heat. Add the onion and bell pepper, cook stirring occasionally until tender, about 5 minutes. Stir in the garlic and cook for one additional minute.
Add the tomatoes with their juices, the cumin, oregano, and salt. Heat until it starts to boil, breaking up the tomatoes with the edge of a wooden spoon. Reduce heat, cover and simmer, stirring occasionally for 5 minutes.
While the salsa is simmering, heat the ghee in a non-stick skillet over medium-heat. Break one egg into the pan and cook, spooning ghee over the egg while it cooks. Turn the egg over and cook until whites are completely set and yolks begin to thicken but are not hard/solid. Continue to cook the remaining eggs.
Place two eggs on a plate. Spoon the tomato salsa over the top. Sprinkle with chopped cilantro and garnish with avocado slices. Serve with remaining salsa on the side.
Cook your eggs however you like them. Fried, poached, scrambled, it's totally up to you.
Frying eggs takes some trial and error. I had one too runny and the other was cooked solid. The other two egg yolks both broke open while flipping. They were all still delicious!
For more heat, substitute jalapeno pepper for the bell pepper, add garlic chili sauce, or drizzle with sriracha.