Eggs poached in spiced tomato and pepper sauce. North African breakfast or dinner.
Ingredients
Scale
Measurement units
- 3 tbsp olive oil
- 1 large onion, diced
- 2 whole red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ½ tsp cayenne pepper
- 28 oz crushed tomatoes
- 1 tsp salt
- 6 whole eggs
- 2 oz feta cheese, crumbled
- ¼ cup fresh cilantro, chopped
Ingredients
Scale
Measurement units
- 3 tbsp olive oil
- 1 large onion, diced
- 2 whole red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ½ tsp cayenne pepper
- 28 oz crushed tomatoes
- 1 tsp salt
- 6 whole eggs
- 2 oz feta cheese, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
Build the sauce
Heat olive oil in large skillet over medium heat (325-350°F surface). Add onion and bell peppers, cook 8 minutes until softened. Add garlic, cumin, paprika, and cayenne. Stir 1 minute until fragrant.
Equipment
- large skillet with lid
Ingredients
- olive oil (3 tbsp)
- onion (1 large)
- peppers (2 whole)
- garlic (4 cloves)
- cumin (2 tsp)
- paprika (2 tsp)
- cayenne (½ tsp)
Add the tomatoes and simmer
Pour in crushed tomatoes and salt. Simmer 10 minutes until slightly thickened.
Equipment
- large skillet with lid
Ingredients
- tomatoes (28 oz)
- salt (1 tsp)
Poach the eggs
Make 6 wells in the sauce with a spoon. Crack an egg into each well. Cover skillet and cook 5-8 minutes until whites are set but yolks remain runny.
Equipment
- large skillet with lid
Ingredients
- eggs (6 whole)
Serve with bread
Remove from heat. Top with crumbled feta and fresh cilantro. Serve immediately from the pan with crusty bread for dipping.
Ingredients
- feta (2 oz)
- cilantro (¼ cup)
Before you cook
Cook notes
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?