Description
A delicious Middle Eastern dish featuring eggs poached in a spicy tomato sauce with onions and peppers, perfect for any meal of the day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes (15 oz)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the diced red bell pepper and cook until it begins to soften, around 3-4 minutes.
- Mix in the minced garlic and sauté for another minute until fragrant.
- Pour in the crushed tomatoes and stir to combine.
- Season the mixture with cumin, paprika, salt, and pepper, adjusting to taste.
- Allow the sauce to simmer for about 10 minutes, letting it thicken slightly.
- Make four small wells in the sauce using the back of a spoon.
- Crack an egg into each well, ensuring they are spaced evenly.
- Cover the skillet and cook for 5-7 minutes until the egg whites are set but the yolks remain runny.
- Remove from heat and garnish with fresh parsley or cilantro if desired.
- Serve immediately, ideally with crusty bread for dipping.
Notes
You can add chili flakes for extra heat or experiment with different vegetables for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 370mg