Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 4 servings


  • 2 tbsp Extra Virgin Olive Oil
  • 1 Sweet Onion diced
  • 2 cloves Garlic chopped
  • 1 Red Pepper diced
  • 1 Red Chili Pepper seeded and chopped finely
  • 5-6 Heirloom Tomatoes drained and diced
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • Salt and Pepper to taste
  • Fresh Chilantro
  • 4 Eggs poached


  • In a hot skillet, sauté the onion until caramelized. Lower the heat and add the garlic and peppers; cook until tender
  • Add the tomatoes and spices, cook until the tomatoes are starting to dissolve.
  • Top with poached eggs and fresh cilantro and serve with a side crostini or bread of your preference.
Estimated Cost Per Serving:

Tips & Notes

Recipe developed by Executive Chef Louis Simard

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