- Olive oil Butter
- clove garlic, minced 14 cup Salsa of your choice
- ¼ diced, de-seeded Roma tomatoes
- 2 eggs Sea salt
Heat olive oil over medium high heat with a bit of butter. Add garlic, then tomatoes and salsa. Heat through until tomatoes begin to soften and are hot. Make “holes” or spaces for the eggs in the sauce. Crack the eggs into the holes, season with salt and cook uncovered for a few minutes, then place a tightly fitting lid on pan, reduce heat and let the egg cook to desired doneness.