Spicy Pan-Poached Eggs (Oven-Style) in Tomato Sauce

1. 1 1. Sauté the Base In a deep frying pan (skillet), heat the olive oil over medium heat. Sauté the onion, the green pepper, and the red pepper flakes for about 2 minutes until they begin to soften.
2. 2 2. Prepare the Sauce Add the ready-made tomato sauce, sugar, salt, and cumin to the pan. Stir well and let the sauce simmer gently for 3–4 minutes.
3. 3 3. Add the Eggs Crack one large egg into a soup ladle (this helps prevent the yolk from breaking). Using a spatula, create a small "well" in the simmering sauce and gently slide the egg into the hole. Repeat this process for the remaining 3 eggs.
4. 4 4. The "Oven-Style" Finish Cover the pan with a tight-fitting lid and lower the heat. Let the eggs cook for 4–5 minutes. The steam trapped inside will cook the tops of the eggs perfectly—giving them a texture similar to being baked in an oven, while keeping the yolks as runny as you like.
5. 5 5. Serving Sprinkle with finely chopped parsley. Serve the eggs hot with plenty of sauce, a dollop of cool yogurt, and some pita bread or crusty loaf for dipping.