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1 (14.5 ounce) can tomato sauce
2 tablespoons Ethiopian Spice Blend
2 russet potatoes, cut into 1-inch peices
Mix together tomato sauce, Ethiopian Spice Blend, and potatoes in a deep 10-inch skillet.
Turn heat to medium and bring the mixture to a simmer. Cover and cook for 15-20 minutes until potatoes are tender.
Make 4 wells in the potatoes using the back of a spoon. Crack an egg into each well. Cover the pan and continue cooking until eggs reach desired doneness; about 7 minutes for medium eggs.
Calories 200, Fat 5 grams, Saturated Fat 1.5 grams, Carbs 29 grams, Fiber 4 grams, Sugar 6 grams, Protein 11 grams, Cholesterol 185 milligrams, Sodium 450 milligrams
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