Directions

1. Combine all the ingredients for the zhug in the container of the KitchenAid® 5-Speed Hand Blender and pulse until all the leaves and chiles are broken up, but the mixture is still a bit chunky (like a puréed salsa). Taste and add more salt and pepper, as desired. Zhug can be made up to 4 days ahead and refrigerated in an airtight container until ready to use.
2. Preheat the KitchenAid® Compact Oven to 350° F and arrange a rack in the middle. Heat oil in a large skillet from the KitchenAid® Tri-Ply Stainless Steel 10-Piece Set over medium heat. When it simmers, add onions, garlic, and chile. Season with a pinch of salt and some ground pepper, and cook until onions are softened, about 5 minutes.
3. Stir in the cumin and paprika and cook until fragrant, about 30 seconds. Add tomatoes and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until flavors are melded, about 10 to 15 minutes. Taste and add more salt and sugar as desired. The sauce should be the consistency of tomato sauce. If it gets too thick, add some of the water to thin it out. Sauce can be made up to 4 days ahead and refrigerated in an airtight container until ready to use.
4. Divide the mixture into small baking dishes for individual servings. I like to make enough sauce for 6 to 8 servings and then just assemble and bake off the mixture in individual servings.
5. Stir in half of the parsley and create little wells in the sauce for each egg. Break one egg into each well. Place the baking dishes into the Compact Oven and bake for about 15 to 20 minutes, until the eggs are set. Season with freshly ground black pepper and serve immediately with pita bread and zhug sauce.