Try this Middle Eastern dish of eggs poached in tomato sauce for dinner or hearty brunch.
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1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 tablespoon tomato paste
1/2 to 1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 (28-ounce) can crushed tomatoes
Salt, if desired
8 large Land O Lakes® Eggs
2 tablespoons chopped flat leaf parsley, if desired
Feta cheese, if desired
Warm pita bread, if desired
Melt butter in 12-inch skillet over medium heat until sizzling. Add onion and garlic; cook, stirring occasionally, 4-5 minutes or until softened and starting to brown. Add tomato paste, crushed red pepper, cumin and paprika; cook, stirring constantly, 1 minute. Add tomatoes and salt, if desired, scraping up any bits from bottom of pan; cook over low heat 10 minutes or until slightly thickened.
Crack eggs evenly over surface of sauce. Cover; cook 8-10 minutes or until whites are completely set and yolks begin to thicken but are not hard.
Sprinkle with parsley and feta, if desired. Serve with pita bread, if desired.
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