Tweed Real Food
Heat olive oil in a large pan on medium heat.
Add the chopped capsicum and onion and cook for 5 minutes or until the onion becomes clear.
Add Smokey Cue Rub and cook until fragrant, approx 1 minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
Season with Fire and Spice Salt and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well.
Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped parsley.
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