Preparation

1. Heat olive oil in 12 inch saute pan. Add the onion and bell pepper and saute 3 min. Add the garlic, coriander, paprika and cumin and saute another 2-3 min. or until vegetables have softened. Add the tomatoes and tomato sauce and stir to combine. Cover and let simmer 15 minutes. Uncover and cook 5-7 min. longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning if needed. Using a wooden spoon, make 6 indentations or wells in the tomato mixture. Gently crack an egg into each indention. Reduce the heat, cover the pan and cook on low until the egg whites are set, 5-7 min. Uncover and sprinkle on the fresh parsley. Serve warm. Serving suggestion: Great served with toast and a sprinkle of pecorino or feta cheese.