Eggs Simmered in Tomato Sauce

This is a Tex Mex version.  I do the Italian thing and use my favorite bottled marinara sauce and Parmesan cheese.  With the Tex Mex version, go with warmed tortillas.  The Italian way...the best Italian bread you can find. Makes 4 servings.

Ingredients

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1 cup chopped onion $

3 poblano peppers, chopped

2 tablespoons extra virgin olive oil $

1 tablespoon butter $

1 teaspoon ground cumin

1 teaspoon smoked paprika

3 garlic cloves, minced

1 (28-oz.) can crushed tomatoes $

2 teaspoons kosher salt $

1 teaspoon red wine vinegar

6 large eggs $

1/2 cup crumbled feta cheese or queso fresco $

2 tablespoons chopped fresh cilantro $

Preparation

Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients; sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.