Description
A flavorful and comforting dish featuring poached eggs in a spiced tomato sauce.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1/2 large Onion (diced, about 1 cup)
- 1 medium Red Bell Pepper (diced, about 1 cup)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder
- 1 (28-ounce can) Whole Peeled Tomatoes (drain and reserve the juice)
- Sea Salt (to taste)
- Black Pepper (to taste)
- 4 Eggs (room temperature)
- Toppings: Fresh Parsley or Cilantro and Lemon Wedges
Instructions
- Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
- Add ONIONS and BELL PEPPERS. Sauté until softened, about 4–5 minutes.
- Add GARLIC, CUMIN, SMOKED PAPRIKA, and CHILI POWDER. Cook for a few minutes to bloom the spices, stirring constantly.
- Add the drained TOMATOES to the skillet. Use a spoon to break the tomatoes into smaller pieces.
- Increase the heat and bring the sauce to a gentle boil.
- Reduce the heat and simmer for 10–15 minutes, stirring occasionally and adding the reserved tomato juice a little at a time until the sauce reaches your desired consistency.
- Season with SALT and BLACK PEPPER to taste.
- Use the back of a spoon to create small wells in the sauce. Carefully crack an EGG into each well.
- Reduce the heat to low, cover the skillet, and cook for about 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Garnish with FRESH PARSLEY or FRESH CILANTRO and serve warm.
Notes
- This dish pairs well with crusty bread for dipping.
- Adjust spices according to taste preferences.
- Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 egg and sauce
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 210mg