Skillet Potatoes with Eggs and Middle Eastern-Spiced Tomato Sauce

Preparation

Prep Time: 15min | Cook Time: 25min

1. Heat 1 teaspoon oil in heavy medium saucepan over medium-heat.
2. Add shallot, garlic, chili powder, turmeric and caraway; sauté until shallot is tender, about 4 minutes.
3. Add tomatoes with juices from can and 1 cup water; simmer until sauce thickens and is reduced to 1 3/4 cups, stirring occasionally, about 8 minutes.
4. Meanwhile, heat 3 remaining teaspoons oil in heavy well-seasoned cast iron skillet or non-stick skillet over medium heat. A
5. dd potatoes and sprinkle with salt and pepper Sauté potatoes until tender and golden brown, about 15 minutes.
6. Using wooden spoon, push potatoes to edge of skillet.
7. Crack eggs into center of skillet and cook until whites are set and yolks are creamy, about 6 minutes.
8. Spoon half of warm sauce over eggs and potatoes. (Cover remaining sauce and refrigerate to enjoy later.)
9. Sprinkle eggs with feta and parsley. Serve passing hot sauce separately.