They serve this at Hummus place and it is the type of dish you don’t mind burning your mouth on.
- 2 28-ounce cans whole peeled tomatoes, drained
- 4 cloves garlic, chopped
- 1 green bell pepper or (2 Anaheim chili peppers, deseeded), roasted and chopped
- 2 tablespoons olive oil
- Salt to taste
- 1 tablespoon paprika
- 6 eggs
- slices haloumi cheese or feta cheese, crumbled
- scallions, chopped
Strain the cans of whole tomatoes and pour them into the pot. Crush them with your hands until all the tomatoes are crushed up. Add the garlic, roasted peppers and olive oil, salt and paprika and cook sauce over medium heat for 1-2 hours, until most of the liquid evaporates and the sauce thickens, be careful not to allow it to boil or it will splatter everywhere.
At this point you can set aside, refrigerate for later use or even freeze, it can be eaten as is or turned into the favorite breakfast staple.
Bring the pot over medium heat and once hot you can add the eggs. Break them into a cup and then pour into the sauce evenly spread out over the pan. Cook until the yolk starts to lose a bit of the color and whitens at the edges. It is best to leave the yolk a bit runny. Sprinkle with haloumi or feta cheese and chopped scallions.