A savory and hearty meal perfect for any time of the day
Saute onions (and whole sliced garlic if that's what you use) in oil until translucent. Helps to use a deeper skillet for this recipe.
Add the canned tomatoes, crush if you're using anything but crushed tomatoes. Add in the garlic, paprika, cumin, oregano, and red pepper flakes. Stir so it's well mixed. Salt & pepper to taste. Let simmer and stir occasionally.
*If you haven't noticed by now, I typically don't measure out my spices and just go "to taste" -- however, I put the original recipe's measurements so you could see the ratios I keep in mind when I made this.
Drain the beans and add to the skillet, again, mix well. Simmer for a bit longer.
Crack the eggs into the mixture and allow to poach in the tomatoes. Cover and continue to cook for another 5 or so minutes. Cook until the whites of the eggs are fully cooked and set, and the yolk is to your liking.
Top with cheese and parsley and enjoy! Crusty bread or toast goes well with this to mop up the sauce.