• 4 medium-sized white onions
  • 2-3 tbsp. olive oil
  • 1 green jalapeño pepper
  • 4 cloves garlic
  • 1 large red bell pepper
  • 6 oz. marinara sauce
  • 2-3 fresh tomatoes, sliced and diced
  • 4 large eggs
  • pinch of crushed red pepper flakes (optional)
  • 2-3 tbsps. Parmesan cheese (optional)
  • 10 fresh basil leaves, halved (optional)


  1. Dice the onions and sauté in olive oil over low heat for 10 minutes.
  2. Remove seeds from jalapeno pepper and slice, add to onions as they sauté.
  3. Peel and slice garlic and put it through a garlic press, add to onions and jalapeno.
  4. Add crushed red pepper flakes if desired.
  5. After the 10 minutes are up, increase the heat slightly and add the red bell pepper, tomatoes and marinara sauce. Let cook for another 10 minutes. Add small amounts of water if the onions start to burn.
  6. Poach the eggs into the sauce and cover with sauce. Let cook for another 10 minutes.
  7. When eggs are cooked, top with fresh basil leaves and parmesan.
  8. Serve warm.