• 2 large Anaheim peppers
  • 1 small yellow onion
  • 2 cloves of garlic, minced
  • 28 oz can of diced tomatoes
  • 1 t paprika
  • 2 T heavy cream
  • 6 to 8 eggs
  1. Saute the peppers and onions on medium heat until the onions are translucent and the peppers have softened
  2. Add the garlic and saute a few more minutes
  3. Add the tomatoes and paprika and simmer for about 15 minutes
  4. Stir in the heavy cream
  5. Carefully add as many eggs as you need on top of the sauce
  6. Cover and cook for about 5 minutes
  7. Baste the whites with the sauce until they firm up
  8. Serve with toast or toasted pitas
Recipe by The Rocky Mountain Woman at