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with Crusty Bread

  • Active Time : 30 minutes
  • Total Time : 45 minutes
  • Serves : 4 servings


  • 2 tablespoons Wild Harvest Organic Extra Virgin Olive Oil
  • 3 large fresh jalapeño peppers seeded and diced
  • 1/2 cup diced onion
  • 3-4 large garlic cloves thinly sliced
  • 1 teaspoon Wild Harvest Organic Ground Cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon Wild Harvest Organic Ground Cayenne Pepper
  • 1 28 ounce can Wild Harvest Organic Whole Peeled Tomatoes undrained, crushed
  • 4 Wild Harvest Organic Large Brown Eggs
  • 1/2 cup crumbled goat cheese
  • - chopped Wild Harvest Organic Fresh Italian Parsley
  • - artisan Italian peasant bread sliced and toasted


In medium saucepan, heat oil over medium heat. Add peppers and onions; salt and pepper to taste. Sauté until softened and lightly browned (about 6-8 minutes).

Add garlic, cumin, paprika and cayenne; sauté one minute. Add in crushed tomatoes; bring to a simmer; simmer 10 minutes.

Ladle into 4 individual ovenproof bowls; use ladle to make a well. Gently crack egg into each well. Bake in a preheated 450°F oven until egg whites are firm but yolks are soft (about10-15 minutes) or until desired doneness.

Remove from oven; sprinkle with goat cheese and parsley. Serve with toasted bread.

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