4 tablespoons olive oil
2 large onions, yellow or white
1 15 ounce can crushed tomatoes
2 large tomatoes, grated or chopped
4 cloves of garlic
1 red bell pepper, chopped
1 green bell pepper, chopped
1 hot pepper, preferably cayenne or jalapeno
1 teaspoon ketchup
1 tablespoon brown sugar
In a large, deep pan, heat oil, approximately 2-3 minutes. Chop onions and sauté in oil, stirring occasionally, until golden in color. Peel garlic cloves, mince or slice thinly, and add to onions, stirring once or twice.
In a separate bowl, place the red and green peppers, and mix with crushed tomatoes. Add the other tomatoes, along with the ketchup and the brown sugar. Finely chop the hot pepper, and add according to taste, either just the outer flesh or the entire pepper, including ribs and seeds.
Pour tomato-pepper mixture into the pan, and stir into the onions, garlic and oil. Cook on a medium-high flame for 5-7 minutes, stirring occasionally, until the mixture begins to bubble. Reduce flame to low and place the cover a bit off the edge of the pan, allowing the liquid to evaporate and reduce. Cook for 15-17 minutes more, stirring every few minutes.
Next comes the tricky part: Break and check the eggs into a small bowl. Carefully pour the eggs over the sauce, making sure they don’t touch one another. Cover the pan completely, raise flame to medium and cook for another 4-6 minutes, or until eggs are no longer runny. If you like your eggs well-done, allow an additional 2-3 minutes.
Remove from flame and divide equally among 4 plates. Serve immediately with fresh bread to soak up the sauce.