Eggs poached in spice tomatoes sauce

The eggs in this North African specialty are gently poached in a flavorful tomato sauce.

 It makes a terrific brunch dish, but also works for lunch or a light supper.

 The tomato sauce can be made ahead of time and refrigerated, making little work when it comes time to pull the whole dish together.

• 1 tablespoon extra-virgin olive oil
• 1 large red onion, thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 2 large cloves garlic, minced
• 3/4 teaspoon ground cumin
• 1 1/2 teaspoons paprika
• 3/4 teaspoon turmeric
• Pinch red pepper flakes
• One 26-ounce box chopped tomatoes (or one 28-ounce can)
• 3/4 teaspoon salt
• Freshly ground black pepper
• 5 eggs (Safest Choice if using pasteurized eggs)
• 1/3 cup crumbled Feta cheese
• 1/4 cup roughly chopped fresh basil

Methods

1. Heat a 10-inch skillet over medium heat. Add the olive oil and swirl in the pan. Add the onion and bell pepper and saute until tender, stirring regularly, about 15 minutes.
2. Add the garlic and saute another minute. Add the cumin, paprika, turmeric, red pepper flakes, tomatoes, salt, and a few grinds of black pepper.
3. Cook over medium heat until the flavors meld and the sauce thickens a bit.
4. Crack the eggs into the tomato sauce, spacing them evenly in a ring. Cover with a lid and let the eggs simmer in the sauce until the white is firm but the yolk still soft, 8 to 10 minutes. Check periodically since cooking time can vary.
5. Sprinkle the Feta and basil over the top of the eggs and serve immediately with warm pita bread for scooping up the goodies.

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