Makes 4-5 cups of sauce that can be frozen and used on an individual basis.


  • 1 Large Onion, Diced
  • 8 oz. Package Mushrooms, Sliced or Chopped
  • Olive Oil (I prefer Garlic Infused Oil, but regular VOO is fine.)
  • Flake Salt
  • 2 Poblano Peppers, Charred, Skinned, Seeded, & Diced
  • 1 Basque Fryer Pepper, Charred, Skinned, Seeded, & Diced
  • 1 tsp. Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ground Chipotle
  • 2# Roma Tomatoes, Skinned & Chopped
  • 1/2 c. Water or Chicken Broth
  • 6-8 eggs, if eating immediately
  • Daiya Shredded Mozzarella Cheeze, if eating immediately


  1. In a heavy bottom skillet, heat approx 2 tbsp. of oil over Medium-High Heat until it begins to shimmer. Add Onion, Mushrooms, & Pinch of salt to oil and sweat down until water is released and vegetables begin to brown.
  2. Add diced peppers and all spices to pan and cook until spices release aromas, about 2 min.
  3. Add tomatoes and splash of water/broth. Simmer over Medium Heat, stirring occasionally, 15 -20 min, until the veggies soften.  Add water/broth as necessary to maintain consistency.
  4. Season with additional salt & pepper to taste.
  5. If storing for future use, skip to Step 9.
  6. If using immediately, create wells in sauce with a large spoon, as many as fit in pan. Add one egg to each well, and season with salt and pepper.
  7. Cover and simmer over Medium heat until eggs reach desired doneness.
  8. Serve up sauce and eggs into a bowl, top with Shredded Mozzarella, and crusty bread or toast.
  9. Allow any remaining sauce to cool and store in a glass storage vessel


  • Peppers can be substituted with Red or Green Bell Peppers, Anaheims, Guindilla Verdes, or any other type of mild/sweet pepper available.  Add jalapeno, cayenne, serrano, etc to add additional kick to the sauce.
  • Fresh Romas can be replaced with cans of crushed tomatoes, San Marzanos are preferred. Any sauce tomato can be used.