Description
A hearty, one-skillet dish of poached eggs simmered in a spiced tomato and bell pepper sauce. Rich in flavor and perfect for any meal of the day, this classic North African and Middle Eastern recipe is both comforting and vibrant.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- Salt and black pepper to taste
- 4 to 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita (for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and bell peppers. Cook for 7–10 minutes until soft and lightly caramelized.
- Stir in the minced garlic and cook for 30 seconds.
- Add tomato paste, cumin, paprika, and cayenne. Stir well and toast the spices for 1 minute.
- Pour in crushed tomatoes and season with salt and pepper. Simmer uncovered for 10–15 minutes until the sauce thickens.
- Make small wells in the sauce and crack an egg into each.
- Cover and cook for 5–7 minutes until the whites are set and yolks are still runny.
- Remove from heat, garnish with chopped herbs, and serve immediately with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes