28 oz can of crushed tomatoes
28 oz can of diced tomatoes
12 oz bag frozen diced onion and bell pepper blend (or one fresh bell pepper and one onion)
4-5 garlic cloves
2 15oz cans red kidney beans, drained
1 ½ tsp chili powder
½ tsp cumin
½ tsp smoked paprika
1 tsp Italian blend seasoning
1 tsp roasted garlic
Saute the bell pepper, onion, and garlic.
Add tomatoes, beans, and spices. Bring to a boil, then simmer until desired consistency (this is up to personal preference, but I like mine pretty thick).
Use a spoon to make wells in the tomato, and crack eggs into them. Poach eggs in the tomatoes for 4 minutes.
Serve. I like to serve it with some kind of toast.