Ingredients
- ½ cup good olive oil
- 2 onions, chopped (about 3 cups)
- 4 red or green bell peppers, chopped
- 6 garlic cloves, sliced
- 2 tablespoons grated dried lime, optional
- 6 tablespoons sweet paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon kosher salt
- 8 cups tomato puree
- 1 tablespoon plus 1 teaspoon sugar
- 16 large eggs
- Serrano chiles, thinly sliced
- Fresh cilantro, chopped
Preparation
Step 1
Heat ¼ cup of the oil over medium heat in a cast iron skilled large enough to accommodate 16 poached eggs. If you do not have a skillet large enough, use two pans, dividing the ingredients evenly between them.
Step 2
Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
Step 3
Add the tomato puree and sugar and simmer until reduced by about one-third, 10-12 minutes.
Step 4
Whisk in the remaining ¼ cup oil
Step 5
Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.
