Knox Provisions Spiced Tomato Poached Eggs


2 tablespoons olive oil

1 onion, chopped

2 anaheim peppers, seeded and chopped

1 jalapeƱo seeded and finely chopped

1 (28-ounce) can diced tomatoes

1/2 cup vegetable broth

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 to 8 eggs

2 tablespoons chopped parsley

1/4 cup crumbled feta cheese


1. In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown. Add tomatoes, vegetable broth, cumin, paprika, and salt and pepper; simmer until slightly thickened.

2. Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny. Sprinkle with parsley and feta cheese and serve with warm pita bread.