2 large red bell peppers chopped
2 large anaheim peppers chopped
1 large onion chopped
5 cloves garlic minced
1/3 cup EVOO
28 ounce can diced tomatoes reserve juice
2 teaspoons paprika
1/2 teaspoon cumin
kosher salt to taste
parsley or cilantro for garnish
Combine EVOO, peppers, onion & garlic. Saute until softly brown. Add tomatoes without the juice. (Reserve the juice for thinning the sauce later, if desired.) Season with Paprika & cumin. Cover & simmer gently for about an hour.
Right before serving, break eggs on top of the gently simmering sauce. Cover & cook until eggs are poached.
Garnish with roughly chopped parsley. Serve in bowls with toast or bread to dip into the egg yolks.
May use a large jar sliced roasted red peppers instead of red & green peppers.