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Eggs Simmered in Tomato Sauce

Hands-on time 25 mins
Total time 45 mins
Yield Makes 4 servings
This fragrant, meatless dish is inspired by Middle Eastern shakshuka. Make sure to keep plenty of crusty bread around to mop up the spiced tomato sauce.

Ingredients

  • 1 cup chopped onion
  • 3 poblano peppers, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 garlic cloves, minced
  • 1 (28-oz.) can crushed tomatoes
  • 2 teaspoons kosher salt
  • 1 teaspoon red wine vinegar
  • 6 large eggs
  • 1/2 cup crumbled feta cheese or queso fresco
  • 2 tablespoons chopped fresh cilantro

How to Make It

  1. Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients; sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.