Description
A classic Middle Eastern dish featuring poached eggs in a flavorful spiced tomato and pepper sauce, perfect for a hearty breakfast or brunch.
Ingredients
Scale
Sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper, to taste
Eggs and Garnish
- 6 large eggs
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large sauté pan on medium heat. Add the diced bell pepper and onion, and cook for 5 minutes until the onion becomes translucent.
- Add garlic and spices: Stir in the chopped garlic, paprika, cumin, and chili powder. Cook for an additional 1 minute to release the flavors.
- Add tomatoes and simmer: Pour in the whole peeled tomatoes with their juice, breaking down the tomatoes with a large spoon. Season the sauce with salt and pepper, then bring it to a simmer.
- Poach the eggs: Use the spoon to make six small wells in the sauce and crack an egg into each well. Cook the eggs for 5 to 8 minutes, until done to your liking. Optionally, cover the pan with a lid to speed up cooking.
- Garnish and serve: Sprinkle the chopped cilantro and parsley over the dish before serving.
Notes
- Use ripe canned tomatoes for the best flavor.
- Adjust the chili powder to control the heat level.
- Covering the pan helps the eggs cook evenly and faster.
- Serve with crusty bread or pita to scoop up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 185 mg
