Eggs in Tomato Sauce

Ingredients

• 1/4 cup extra virgin olive oil
• 1 large onion, small dice
• 4 large garlic cloves, peeled and minced
• 1 teaspoon smoked paprika
• 1 teaspoon course salt
• 2 fifteen-ounce cans fire-roasted tomatoes
• 8 extra-large eggs
• 1/2 cup roughly chopped cilantro, stems included
• 2 Tablespoons fresh shredded parmesan

Directions

1. Take a large (12-inch) pan, heat the oil over medium heat. Add the onion and cook, until golden.
2. Lower the heat to medium-low add the garlic and cook for 2 minutes, then add the paprika. Cook until the spices marry and lightly toast, about 1 minute. Add the salt and tomatoes and bring to a boil, then simmer until thickened.
3. In a separate pot boil the eggs for 7 minutes. Remove and peel.
4. Place eggs in shallow bowls and spoon sauce over eggs. Sprinkle with parmesan and a sprig of cilantro.