Middle Eastern? Israeli? North African? The origin of this spiced tomato, pepper and eggs dish is delicious regardless of where it came from. Another America’s Test Kitchen recipe.

28oz can whole peeled tomatoes, drained
1.5c roasted red peppers, drained if canned
1/3 of a pita, cut into 1/2″ pieces

Place in a blender and puree 2 minutes until smooth.

1/4c extra virgin olive oil
4 cloves garlic, sliced
1T tomato paste
2t ground coriander
2t smoked paprika
1t cumin
1t salt
1/2t pepper
1/2t cayenne pepper
1c roasted red peppers, cut into 1/4″ pieces

Using a 12″ skillet over medium heat, start cooking the garlic in cold olive oil. When the garlic begins browning around the edges, add the remaining spices and tomato paste. Cook 2 minutes till the mixture darkens. Add the pureed mixture and the red pepper and bring to a simmer. Cook ~10 minutes until the mixture thickens and a spoon drug through the mixture leaves a trail that slowly disappears. Remove pan from heat, smooth tomato mixture and make eight divots in the surface. Crack eggs into a bowl and pour into each divot. Spoon tomato mixture over the egg whites, return the pan to medium heat and bring to a simmer. Cover with a lid and cook 5 minutes. Check eggs and continue cooking for 1~2 minutes until egg whites are filmed over.

Remove pan from heat and sprinkle with:
1/2c cilantro
1/4c halved kalamata olives
2oz crumbled feta cheese

Serve with warm pita wedges.