Eggs poached in a spiced tomato sauce built from this hot sauce, quick comfort that tastes more complex than it takes. The sauce has the jalapeno heat and cumin already there, so you just need eggs, a diced onion, and something to soak it all up with bread.

Serves 2. 20 minutes, 12 at the stove.

About 450 calories a serving, 16 g protein, 41 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 medium onion and warm 2 tablespoons oil in a large skillet over medium heat. Cook the onion until it turns translucent, about 4 minutes, stirring often.4 min
2. Pour in the 10 oz hot sauce and the 14 oz diced tomatoes with their juice. Stir and bring to a simmer. Taste and season with salt and pepper.3 min
3. With the sauce simmering gently, crack 4 eggs directly into it, spacing them apart. Cover the skillet and cook until the whites are set but the yolks give slightly when touched, about 6 minutes. While the eggs cook, slice and toast the bread.6 min

Note Swap eggs for chickpeas if you prefer. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with crusty bread to soak up the sauce, or over rice.