1 Tablespoon of grapeseed oil

1 yellow onion chopped

1 red bell pepper chopped

28 ounce canned crushed tomatoes

1 Tablespoons Arrabbiata Sauce Blend from Wildtree

6 eggs

Cilantro 

1 tablespoon of Italian seasoning

Heat the grapeseed oil in a nonstick skillet over medium heat, and add the onions and peppers. Cook for 7 minutes frequently stirring. Add the tomatoes and Arrabbiata sauce blend and cook for 5 minutes. Crack the eggs in to the pan and cook for 4 minutes covered. Serve with bread and cilantro.