Paprika Tomatoes With Poached Eggs (Shakshouka)

• 1 1/2 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1 1/2 tablespoons paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 3 large garlic cloves, peeled
• 1 large poblano chile, seeds and ribs removed, chopped
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons tomato paste
• 1 1/2 lbs roma tomatoes, halved lengthwise
• 4 large eggs
• fresh ground black pepper

1. Put coriander, cumin, paprika, and salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.
2. Cook chile in 1 tablespoons oil in a 10-inch frying pan over medium heat, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water (1/4 cup at a time) if mixture starts to get dry (you should see juices).
3. Make 4 depressions in tomato mixture with a wooden spoon and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set, but yolks are still runny, about 5 minutes.
4. Drizzle the shakshouka with 1 tablespoons oil (or more if you like), then scoop onto plates and serve with crusty bread.

coriander seeds, cumin, paprika, kosher salt, garlic, poblano chile, extra virgin olive oil, tomato paste, roma tomatoes, eggs, fresh ground black pepper

Taken from www.food.com/recipe/paprika-tomatoes-with-poached-eggs-shakshouka-502568 (may not work)