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.
Makes 4 servings
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
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.