Knox Provisions Spiced Tomato Poached Eggs
2 tablespoons olive oil
1 onion, chopped
2 anaheim peppers, seeded and chopped
1 jalapeño 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.