Moroccan Eggs

olive oil
1 whole head of garlic
1  quart  tomato sauce or crushed tomatoes
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp cayenne
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp pepper
2 tsp parsley or cilantro
up to 16 eggs

1. Peel and cut garlic cloves into chunks. ( About 6-8 chunks per clove)

2. Saute garlic in oil for about 2 minutes. Add tomato sauce and spices. Stir well and bring to simmer.

3. Crack up to 16 eggs into sauce to poach. Cover and simmer for about 5 minutes until desired doneness is reached.

4. May garnish with salt, pepper and parsley. Serve alone or on top of toast, rice, millet, potatoes, or greens.