Dial the heat down in the tomato salsa by removing the ribs and seeds from the jalapeno. Any cheddar is good here, but we have a serious crush on the way sharp cheddar sets off all the other flavors. Looking for something milder? Mozzarella is your best bet. Sourdough toast or cheesy grits both make wonderful sides to this simple, sizzling dish.
Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.
Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.
Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.
Garnish with parsley and serve right from the skillet.
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