Ok, here's the recipe discussed below:
Paprika Tomatoes with Poached Eggs (shakshouka), courtesy of Sunset Magazine, September 2009.
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tbsp hot or sweet Hungarian paprika, smoked it you can get it
1/2 tsp kosher salt
3 large garlic cloves, peeled
1 large poblano chile, stemmed, seeded and chopped (or not)
1 ro 2 tbsp EVOO
2 tbsp tomato paste (we used Amore Sun Dried Tomato Paste)
1 1/2 lbs Roma tomatoes, halved lengthwise
4 large eggs
freshly ground black pepper
1. Put coriander, cumin, paprik and salt in mortar and pound til crushed, or seal in plastic bag and crush w/ rolling pin. (Ok, we just used already ground!) Add garlic and pound into paste. Set aside.
2. In 10 inch frying pan over medium heat, cook chile in 1 tbsp oil, stirring often til well browned 10-12 minutes. Add spice misture 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 the tomatoes).
3. With a wooden spoon make 4 depressions in tomato mixture and crack an egg into each. Season w/ salt & pepper. Cover and cook til eggs are set but yolks still running, about 5 minutes.
4. If you like, drizzle w/ 1 tbsp oil then scoop onto plates and serve w/ crusty bread. Or crackers if at sea!!!