Moroccan-Style Eggs Poached in Spicy Tomato Sauce

Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat. Add the chopped onion and cook for 5 minutes, until softened and translucent.

Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.

Pour in the undrained diced tomatoes and 1/4 cup of water. Bring the mixture to a gentle simmer, then reduce the heat to low.

Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.

Season the eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cover the skillet with a lid and cook for 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

Garnish with fresh chopped cilantro and serve immediately, directly from the skillet or transferred to plates.