1 tbsp olive oil
1/2 medium onion, peeled and diced
2 cloves garlic, minced
3/4 cup bell pepper, diced (tri-colored)
1 jalapeño (optional), diced and seeded
4 cups ripe heirloom tomatoes, chopped in large chunks
1 tsp cumin
1 tsp paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup fresh mozzarella cheese, cut in 1-inch sized cubes
2 tablespoons fresh basil
In a food processor, place tomatoes and pulse just until resembles “crushed” tomatoes. Be careful not to over process!
Preheat oven to 350 degrees.
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, peppers, jalapeño, and sauté for a few minutes until they begin to soften. Add garlic, cumin, paprika, salt/pepper and continue to sauté till mixture is fragrant, about 1 minute.
Add tomatoes and stir until combined. Allow mixture to simmer over medium heat for 7-10 minutes until it is reduced by 1/3rd. At this point, taste and adjust the salt and pepper. *If mixture is too spicy add a dash of sugar. If you want a little more heat add a pinch of cayenne pepper!
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Dot the Mozzarella Cheese around. Cover and bake for 5-10 minutes until whites are set and yolks are runny. Sprinkle with basil. Serve with your favorite crusty bread right out of the pan.
*Tip: You can also cover and cook over the stove top over low heat until eggs are cooked to your liking!