Poached Eggs In Tomato Sauce - cooking recipe

Ingredients

1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
1/2 red bell pepper, diced in 1/2-inch pieces
1 medium onion, diced in 1/2-inch pieces
3 cloves garlic, finely chopped
salt and ground black pepper to taste
1 pinch ground cumin, or to taste
1/4 cup water
4 eggs
4 (8 inch) corn tortillas

Preparation

Pour tomatoes into a blender and puree until smooth.
Place a deep pan over medium heat and add oil, red bell pepper, onion, and garlic. Saute until the vegetables begin to sweat out their juices, 1 to 2 minutes. Add salt, black pepper, and cumin. Pour pureed tomatoes into the pan. Add water and bring to a simmer, about 5 minutes.
Crack eggs into individual cups and slide gently into the simmering sauce leaving space in between. Cover the pan and cook until eggs reach the desired doneness, 3 to 7 minutes.
Heat tortillas in a microwave oven, about 15 seconds. Place 2 warmed tortillas on each plate. Use a slotted spoon to carefully extract eggs, placing 2 on top of the tortillas on each plate. Cover eggs with remaining sauce.