• 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • One 28-ounce can crushed tomatoes
  • Sriracha or other hot sauce to taste
  • 1 bay leaf
  • 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • 4 large eggs
  • Crusty bread, for serving

1250 cal

Honey garlic sauce

  • 1/2 c yogurt
  • 1 tablespoon honey
  • 1 clove garlic, crushed in a little bit of salt
  • 1 tsp extra virgin olive oil

220 cal

Total 1470 cal


  1. In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and sauté for about 5 minutes, or until translucent. Add garlic and jalapeño and sauté for 1 more minute.
  2. Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint.
  3. Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking.
  4. Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce. Add honey garlic sauce on the side.