So basically this is some eggs poached in a bunch of cooked tomatoes with lots of tasty spice. A bit like huevos rancheros and the like, Rachel spotted this recipe in Sunset and thought it would be a tasty way to use up lots of our tomatoes. This from the lady who doesn’t really like tomatoes, except cooked sometimes, so we gave it a shot. She was right and it was super delicious – it begins with a paste of cumin and coriander seeds, lots of paprika, then salt and garlic. Along with some peppers and several tomatoes and thats pretty much it. We made this a lot when we got a build up of tomatoes from the garden and so never got around to canning any whole tomatoes or sauce which is a shame, but oh well. It was also fun to cook over a fire, though of course heat is a little trickier to control and poaching the eggs in the sauce is a bit tricky already as the bottom seems to cook up pretty fast while the tops don’t get too much heat, even covered. Maybe an attempt to flip the yolks would have helped, because generally they went from way undercooked to overcooked in seconds. Still tasty though.