Israeli Shakshuka Skillet Poached Eggs With Salsa

Entered for safe-keeping. From June 2012 Vegetarian Times. Sauce can be made in advance, and reheated just before cooking the eggs. For brunch-style meal, serve with a few of these authentic accompaniments: pita bread, whole-grain bread, baguette, sliced tomatoes, sliced cucumbers, cottage cheese, goat cheese feta, cream cheese, yogurt, olives, fresh fruit, Zehug (hot pepper relish), Amba (pickled mango), jams and honey.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 teaspoons olive oil
• 1 1⁄2 cups onions, chopped (1 medium onion)
• 1 1⁄2 cups red bell peppers, diced (1 pepper)
• 3  tablespoons jalapeno chile, chopped (1 chile)
• 2  teaspoons garlic, minced (2 cloves)
• 4 1⁄2 cups roma tomatoes, diced (8 tomatoes)
• 1⁄2 teaspoon ground cumin
•  salt and pepper, to taste (optional)
• 1  tablespoon tomato paste
• 4  large eggs
• 3  tablespoons parsley, chopped (optional)

Directions

1. SAUCE:
2. Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
3. Add jalapeno and garlic, and saute 1 minute more.
4. Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
5. Uncover and cook 6-8 minutes, or until mixture thickens.
6. Stir in tomato paste, and cook 1 minute more.
7. EGGS IN SALSA:
8. Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
9. Cover and cook 8-10 minutes, or until egg whites are set.
10. Sprinkle with parsley, if using. Serve immediately.