Created by Puppitypup on March 11, 2018
Step 1: Saute the green pepper over medium-low heat until softened.
Step 2: Add onion and continue to cook until transluscent. (I salt as I go, using Kosher Salt)
Step 3: Add tomatoes and bring to a low boil.
Step 4: Break eggs into sauce, cover and cook for 2-4 minutes, checking every minutes or so. (Eggs will continue to cook after removing from pan.)
Step 5: Top with queso fresco and enjoy.