Paprika Tomatoes w/ Poached Eggs (Shakshouka)

Yield: Serves 2

Ingredients

• 1 1/2  teaspoons  coriander seeds
• 1  teaspoon  cumin seeds
• 1 1/2  tablespoons  hot or sweet Spanish or Hungarian paprika
• About 1/2 tsp. kosher salt
• 3  large garlic cloves, peeled
• 1  large poblano chile, stemmed, seeded, and chopped
• 1  to 2 tbsp. extra-virgin olive oil
• 2  tablespoons  tomato paste
• 1 1/2  pounds  Roma tomatoes, halved lengthwise
• 4  large eggs
• Freshly ground black pepper

Preparation

1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.

2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).

3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.

4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.