Description

This is an amazing breakfast in many Mediterranean countries. It's poached eggs in a sauce of tomatoes with amazing seasonings like paprika, ground cumin, bay leaf and ground caraway. Serve with a crusty bread or roll to sop up that wonderful sauce.

Ingredients

• 3 T. canola oil
• 2 medium yellow onions, chopped
• 1 large green bell pepper, cored, seeded, and chopped
• 1 jalapeño chile, cored, seeded, and chopped
• 7 garlic cloves, finely chopped
• 1/4 c. tomato paste
• 28 oz. good quality can whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 2 1/2 T. sugar
• 1 1/2 T. kosher salt
• 1 T. sweet Hungarian paprika
• 1 T. ground cumin
• 1 1/2 t. freshly ground black pepper
• 1 t. ground caraway
• 1/2 bunch Swiss chard, stemmed and chopped, or spinach
• 8 - 12 large eggs
• chopped parsley, for garnish

Steps

1. Heat oil in a large skillet, preferably cast iron. Add onions; sauté over medium heat until translucent, about 5 - 10 minutes. Add bell pepper and jalapeño; cook just until softened, 3 - 5 minutes. Stir in garlic and tomato paste; sauté 2 minutes.
2. Slowly pour in the tomatoes; stir in bay leaf, sugar, salt, paprika, cumin, pepper, and caraway; let simmer 20 minutes. Layer the Swiss chard leaves/ spinach on top.
3. Crack the eggs into the tomato mixture; cover; simmer about 10 minutes or until the whites of the eggs are no longer translucent. The eggs should still be soft.