Eggs in Chile-Spiced Tomato Sauce

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves 2.

This makes a great meal any time of day, and it’s also great for those times when the fridge is running low on supplies. A skillet specialty!

1 tablespoon olive oil
1/3 cup diced onion
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup chopped, roasted Anaheim chiles (you can use canned chiles)
1 (14.5-ounce) can diced tomatoes in juice
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 cups (packed) greens (I used a spinach-arugula mix)

Add a skillet to medium heat. When hot, add the olive oil and allow it to heat for about a minute.
Add the onion and cook for 3-4 minutes, or until they begin to soften. Add the garlic and cook for 30 seconds. Add the tomato paste and stir it into the mixture until it’s broken down.
Add the Anaheim chilies, stir the mixture, and cook for about a minute. Add the diced tomatoes and their juice, stirring to combine. Add the wine, salt, pepper, and red pepper flakes. Increase the heat slightly, and stir, cooking a few minutes or so until some of the liquid is absorbed.
One at a time, crack each egg into the sauce without disturbing the yolk. Cover and cook for 3-5 minutes, or until the egg whites have set.
Remove from the heat and serve immediately with toast on the side.

Serve with toast or a great, rustic bread.