Adjust your oven rack 6 inches from the broiler and turn on broil to high.

Core tomatoes and chop onion. Toss in 1 tablespoon olive oil. Place on a baking sheet and in the oven. Broil for 8 minutes, rotating veggies half way through. Broil until skins are charred.

Remove from the oven and carefully, place tomatoes and onions in a blender (making sure lid is tightly on) and pulse for 5-10 times until coarsely chopped.

Heat the remaining olive oil in a skillet over medium heat and add chopped bell pepper. Cooking until soft and lightly browned.

While bell pepper is cooking, place brown rice and water in a small pot. Bring to a boil and cook for 15-20 minutes or until rice is soft and chewy. Once done, remove from heat and set aside.

Once bell pepper is done, stir in tomato mixture from blender and add garlic, red pepper flakes, crushed tomatoes, tomato paste, paprika, cayenne, roasted red pepper, salt and black pepper.

Bring to a simmer and let mixture cook for 5-10 minutes.

Remove mixture from heat and carefully place in a blender (making sure lid is tightly on) and pulse until mixture is well combined. Pulse more if you want a smoother, well combined sauce.

Once blended, add mixture pack to the saute pan. Create 4 holes for eggs. Crack an egg into each hole, cover and cook for 5-10 minutes.

After eggs are cooked, remove from heat. Serve over a bed of brown rice and enjoy.