Poached Eggs in Spicy Tomato Sauce

Step 1

Heat 3 tbsp olive oil in a large skillet over medium heat. Dice the onion into small pieces and add to the pan, stirring occasionally, until softened and translucent, about 5 minutes.

Step 2

Mince the 3 garlic cloves and dice the red bell pepper. Add both to the skillet and cook over medium heat, stirring frequently, until fragrant and the pepper begins to soften, about 2-3 minutes.

Step 3

Stir in the 2 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, and 0.25 tsp cayenne pepper. Toast the spices for about 1 minute, stirring constantly, until they darken slightly and become fragrant.

Step 4

Pour in the 14 oz canned crushed tomatoes and stir well to combine all ingredients. Bring the sauce to a gentle simmer over medium-high heat, then reduce heat to medium-low. Season with 0.5 tsp sea salt and 0.25 tsp black pepper. Simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Step 5

Make 4 small wells or indentations in the simmering sauce using the back of a spoon. Carefully crack each egg into a well, spacing them evenly around the pan. The sauce should surround but not fully cover the eggs.

Step 6

Cover the skillet with a lid or large plate and poach over medium-low heat for 4-6 minutes. The eggs are done when the whites are set and opaque but the yolks still jiggle slightly when gently shaken. For firmer yolks, cook 1-2 minutes longer.

Step 7

Remove from heat and sprinkle the 0.25 cup fresh cilantro and 2 tbsp fresh parsley over the top. Serve the skillet family-style, with crusty bread for dipping into the sauce and scooping up each poached egg.