This traditional Turkish dish often features scrambled eggs. Here we are featuring eggs that are gently poached in the vegetable-loaded tomato sauce.
Yogurt Sauce: Stir yogurt with garlic, salt, pepper and hot pepper flakes. Refrigerate until ready to use.
Heat Oil in a 10-inch (25 cm) skillet set over medium heat. Add garlic, onion, green pepper and chili pepper rings. Cook stirring until softened, 3 or 4 minutes. Stir in tomatoes, tomato paste, oregano, paprika, half the salt and pepper. Cook, stirring occasionally until thickened, 18-20 minutes.
Preheat broiler to high, position rack 6 inches from the heat source.
Make 6 divots in the sauce mixture; crack an egg into each divot. Sprinkle with remaining salt. Cook until egg whites start to set, 3 to 5 minutes.
Broil until eggs are soft-cooked or cooked until desired doneness is achieved, 1 to 2 minutes.
Sprinkle with parsley. Serve with Yogurt Sauce and toast, if desired.