EGGS POACHED IN TOMATO SAUCE

EGGS POACHED IN TOMATO SAUCE image

Number Of Ingredients 12

1/4 c. extra-virgin olive oil
5 Anaheim chiles or 3 Jalapenos, stemmed, seeded, and finely chopped
1 sm. yellow onion, chopped
8 cloves garlic, crushed
1 t. ground cumin
1 T. paprika
1 28 oz. can whole peeled tomatoes, undrained
Kosher salt, to taste
8 eggs
1/2 c. crumbled feta cheese
1 T. chopped flat-leaf parsley
Warm pita, for serving

Steps:

1. Heat oil in a 12" skillet over med-hi heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 min. Add garlic, cumin and paprika, and cook, stir frequently, until garlic is soft, about 2 min. 2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 c. water. Reduce heat to med. and simmer, stirring occasionally, until thickened slightly, about 20 min. Season sauce with salt. 3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until jolk are just set, about 5 min. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle feta, & parsley. Serve