Eggs poached in spicy tomato sauce, finished with a generous pour of oil. The oil is what makes it silky instead of just saucy. Serves two, but you might want to keep it for yourself.

Ingredients

• 1 teaspoon neutral oil (for sautéing — not Selma)
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 1 can (14.5 ounces) diced tomatoes
• Salt and black pepper to taste
• 4 large eggs
• 2 tablespoons Selma EVOO (for finishing)
• Optional: chopped parsley or cilantro

Directions

1. Heat 1 teaspoon neutral oil in a skillet over medium heat. Add 1 diced onion and 1 diced red pepper and cook 5 minutes until softened.
2. Stir in 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon chili flakes. Cook 1 minute.
3. Add 1 can diced tomatoes, season with salt and pepper, and simmer 8–10 minutes until thickened.
4. Make 4 small wells, crack in 4 eggs, cover, and cook 5–7 minutes until the eggs set.
5. Remove from heat and immediately finish with 2 tablespoons Selma EVOO drizzled generously over the eggs and sauce (about 1 tablespoon per person).
6. Garnish with herbs if you want and serve.