Israeli Style Poached Eggs

Ingredients

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Medium Onion (Diced)
• 1 Medium Anaheim Peppers (Diced)
• 1 Small Jalapeno (Minced)
• 2 Cloves Garlic (Minced)
• 15 Ounces San Marnizo Crushed Tomatoes
• 1/3 Cup Vegetable Stock
• 1 Teaspoon Cumin
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 4 Large Eggs
• 1/2 Cup Bunch Fresh Parsley Leaves (Chopped)
• 1/4 Cup Feta Cheese (Crumbled)

Directions

1. In a large cast-iron skillet over medium-high heat, heat oil and saute onion, jalapeno, peppers, chilli, and minced garlic for about 10 minutes or until softened & lightly browned.
2. Stir in the tomatoes, broth, cumin, paprika, oregano, salt & pepper. Bring to a boil, and reduce to a simmer for 25 minutes or until the mixture thickens.
3. On top of the sauce, crack eggs evenly and cook for about 10 minutes, covered or until whites are set and the yolks are slightly runny. Sprinkle parsley and feta over mixture and serve warm - and cook for another minute or two covered.