Try this Middle Eastern dish of eggs poached in tomato sauce for dinner or a hearty brunch.
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1 medium (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes
Salt, if desired
2 cups fresh spinach leaves
2 tablespoons chopped flat leaf parsley, if desired
Feta cheese, if desired
Warm pita bread, if desired
How to make
Melt Butter with Olive Oil & Sea Salt 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, red pepper flakes, 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. Stir in spinach.
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.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
And don't forget to tag us @landolakesktchn.
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