Description
A delicious Middle Eastern dish featuring poached eggs in a spicy tomato sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 (28-ounce) can whole peeled tomatoes
- Salt and black pepper, to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper and sauté for about 5 minutes until softened.
- Stir in garlic, cumin, paprika, and cayenne pepper; cook for 1 minute.
- Pour in the tomatoes and break them up with a spoon. Simmer for 10-15 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Make small wells in the sauce and crack the eggs into them.
- Cover the skillet and cook for 5-7 minutes, or until the eggs are just set.
- Garnish with fresh herbs and serve immediately with warm crusty bread.
Notes
- This recipe can be customized with different spices or added vegetables.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg