Mediterranean Poached Eggs in Spiced Tomato Sauce

1. Sauté the Base

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chopped onions and bell peppers, cooking until they soften and start to brown, about 8 to 10 minutes. Mix in the minced garlic, tomato paste, cumin, turmeric, 1½ teaspoons of salt, ¼ teaspoon of pepper, and cayenne pepper, stirring frequently until the tomato paste darkens, roughly 3 minutes.

2. Develop the Sauce

Incorporate the chopped piquillo peppers, diced tomatoes with their juice, water, and bay leaves into the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low, allowing it to cook and occasionally stirring until the sauce thickens slightly, about 10 to 15 minutes.

3. Blend for Smoothness

Remove the skillet from the heat, discard the bay leaves, and stir in ¼ cup of the chopped cilantro. Transfer 2 cups of the sauce to a blender and process until smooth, approximately 60 seconds. Return the pureed sauce to the skillet and bring it back to a simmer over medium-low heat.

4. Poach the Eggs

With the heat off, create 4 shallow wells in the sauce using the back of a spoon. Carefully crack 2 eggs into each well and season them with salt and pepper. Cover the skillet and cook over medium-low heat until the egg whites set but the yolks remain runny, about 5 to 10 minutes.

5. Finishing Touches

Sprinkle the dish with crumbled feta cheese and the remaining chopped cilantro before serving.