Ingredients

• 1/2 medium red onion, chopped
• 1/2 red bell pepper, chopped
• about 1 3/4 cups (14 oz) canned or fresh chopped tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic granules
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 eggs
• fresh parsley, chopped, for garnish
• chili flakes, for garnish
• 2 slices bread, toasted
• 1 tablespoon olive oil
• to taste salt and black pepper

Equipment

• Medium skillet with a lid
• Wooden spoon
• Cutting board and knife

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat, then add the chopped onion and red bell pepper. Cook, stirring now and then, until the onion turns soft and translucent, about 5 to 6 minutes, so the sauce tastes sweet instead of sharp.
2. Stir in the garlic granules and cook for about 1 minute, just until fragrant, which keeps the garlic from tasting raw.
3. Add the chopped tomatoes along with the cumin, cayenne, and paprika, then stir well to coat everything in the spices. Season with a pinch of salt and pepper.
4. Lower the heat and let the sauce simmer gently for about 20 minutes, stirring occasionally, until it thickens and the flavors deepen. It should look rich, not watery.
5. Use the back of a spoon to make 2 small wells in the sauce, then crack an egg into each one. The wells keep the yolks cradled so they poach evenly.
6. Cover the pan and cook until the egg whites are fully set but the yolks are still soft, about 5 to 8 minutes. Scatter with parsley and chili flakes, then serve right from the pan with toast on the side.