1 medium onion, diced
1 red bell pepper, seeded and chopped
28 oz. fire roasted tomatoes, well chopped
1 Tb. olive oil
3 cloves of garlic, chopped
2 Tb. tomato paste
1 tsp. coriander, 1 tsp. cumin, 1tsp. chili powder, 1 tsp. paprika
Pinch of cayenne pepper
½ tsp. sugar
Kosher salt and freshly ground pepper, to taste
1 Tb. fresh chopped parsley for garnish (freshly chopped cilantro if preferred)
In a deep large skillet, heat the olive oil over medium. Add onion and bell pepper and cook until the onion is softened. Add garlic, continue cooking and stirring until garlic is fragrant. Add coriander, cumin, chili powder, paprika, pinch of cayenne and sugar to the pan. Make sure the spices are well blended into the mixture.
Add the fire roasted tomatoes and tomato paste to the pan and stir until well blended. Continue to simmer uncovered for about 10 minutes until the sauce starts to reduce. The sauce should be somewhat thickened.
Make 6 wells in the sauce, spacing the wells to accommodate the six eggs. Add eggs to each indentation and add a few grains of salt on them.
Set the pan over low heat and cover with a lid. Cook 8 to 10 minutes or until the eggs are set. If the eggs are not completely cooked, slip the uncovered pan under the broiler for a minute or so. Do keep a close watch as they will cook quickly.
Remove from stove and garnish with parsley or cilantro, if preferred.
Serve with a good bread, preferably warmed.
Variations: When eggs are cracked into wells, sprinkle cheese around the eggs. Crumbled mild goat cheese, or feta or coarsely grated mozzarella are frequent additions.