Delicious, earthy tomato saute with soft poached eggs. Serve with plenty of flatbread for dipping.
Ingredients
or1/4 cup olive oil (54 g)
or1 large onion, chopped (150 g)
or4 cloves garlic, smashed and roughly chopped (12 g)
or1 red bell pepper, seeded and chopped (119 g)
or1 jalapeno pepper, chopped (seeded if you don't want the extra heat) (14 g)
or1 tsp ground turmeric (3 g)
or1 tsp ground cumin (2 g)
or1 tsp Kosher salt (6 g)
or1 tsp chili powder (3 g)
or1 tsp freshly ground black pepper (2 g)
or2 28oz cans whole tomatoes, or 6 cups fresh tomatoes (skins removed) (1452 g)
or1 tbsp tomato paste (16 g)
or1/2 cup cilantro leaves, roughly chopped (8 g)
Preparation
1.
Preheat a large, wide-bottom saucepan over medium heat. Add the olive oil first, then add the onions, garlic, peppers (red and jalapeno), turmeric, cumin, salt, chili powder, and pepper. Saute, uncovered over medium heat until onions and vegetables are soft and transleucent, about 10-15 minutes. 2.
Turn the heat down to medium-low. Add the tomatoes and tomato paste, stir to combine, cover and simmer for 15 minutes, or until thickened and reduced slightly. 3.
After 15 minutes, uncover and smash the tomatoes with a potato masher or flat spatula until tomatoes are crushed, but some texture still remains. 4.
Once the tomatoes are crushed, turn the heat back up to medium, and gently make six divots in the sauce (not deep enough to see the bottom of the pot).5.
Crack an egg in to each of the six divots. Cover and gently cook until white is opaque, but yolk is still runny (about 5 minutes, depending on preference).6.
Sprinkle with chopped cilantro, and serve immediately. 
