1 pound Ground Beef (93% lean or leaner)
2 medium jalapeño peppers, finely chopped
2 tablespoons minced garlic
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 cans (15 ounces each) no-salt added or regular tomato sauce
6 large eggs
6 slices Rustic-style bread, toasted
Fresh cilantro leaves
Preheat oven to 400°F. Heat large ovenproof nonstick skillet over medium heat until hot. Add Ground Beef, jalapeño peppers, garlic, paprika and cumin; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Stir in tomato sauce; continue to cook 3 to 5 minutes or until sauce is slightly reduced, stirring frequently.
With back of spoon, make six indentations into sauce. Break one egg into each indentation. Place pan in oven and bake, uncovered, 16 to 17 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
Spoon beef mixture and eggs evenly over bread slices. Garnish with cilantro, as desired.
Nutrition information per serving: 411 Calories; 108 kcal Calories from fat; 12 g Total Fat; 4 g Saturated Fat; 4 g Monounsaturated Fat; 236 mg Cholesterol; 810 mg Sodium; 44 g Total Carbohydrate; 4.2 g Dietary Fiber; 31 g Protein; 6.5 mg Iron; 10.2 mg Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 5.3 mg Zinc; 43.3 mcg Selenium; 215.8 mg Choline;