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Eggs Poached In a Spicy Tomato-Pepper Sauce

Created by KittenCal on December 29, 2014

1/8 teaspoon cayenne pepper (optional)
Salt and pepper (to taste)
4 cups diced tomatoes (or one 28 ounce can diced tomatoes, if using fresh make sure that the tomatoes are very red-ripe)
8 large eggs
2 ounces diced halloumy cheese (finely diced - SEE DESCRIPTION)
2 ounces feta cheese (diced)
2 tablespoons chopped fresh parsley

Step 1: In a large skillet (with lid) heat olive oil over medium heat.
Step 2: Place peppers and onions in skillet and cook until onions are soft and translucent, (about 6-7 minutes). Add garlic and spices; cook for another 2 minutes.
Step 3: Add in tomatoes. Cook for 15-18 minutes, until slightly thickened.
Step 4: Gently crack the eggs over the surface of the sauce, spacing them out around the pan. Reduce heat to low and cover pan. Cook 6-9 minutes (about 6 minutes for runny yolks, and 9 for firmer).
Step 5: Add the cheeses and parsley to the pan and cover again for just a minute to allow the feta to start to melt.
Step 6: Serve from the skillet.