Poached Eggs in a Spicy Tomato Sauce (Shakshuka)

In my effort to look into more savory and healthier recipes, I've been thinking a lot about alternatives to meat.
I tried this recipe a few months ago and liked it, but it wasn't filling enough for me. This time I added lentils and it was perfect.

I also modified the recipe to scale it down a little so that it was just enough for two people, since it doesn't really work as leftovers, and I blended the sauce up, because chunks of cooked tomatoes just weird me out. Feel free to leave it unblended.

Poached Eggs in a Spicy Tomato Sauce (Shakshuka)
2 tablespoons olive oil
3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, minced
1 teaspoon ground cumin
1/2 tablespoon paprika
1 14 ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
4 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Saute the onions and garlic in oil till the onions are translucent. Add jalapeños and tomatoes and let simmer till thick, about 7-10 minutes. Add the paprika and cumin, and season with salt and pepper.

(I blend it at this point.) Carefully add the eggs, don't crowd them. Then cover the pan, let simmer till the yolks are just set, about 5 minutes. Sprinkle with parsley.

Serve over lentils (prepared basically by the recipe on the back of the bag) with toasted pitas and lots of crumbled feta cheese on top.