Description
A delicious and comforting dish made with eggs poached in a spicy tomato sauce.
Ingredients
Scale
- 2 tbsp Vegetable oil
- 5–6 Eggs (preferably at room temperature)
- 1 medium Onion (diced)
- 1/2 Red bell pepper (diced)
- 1 medium Potato (diced)
- 4 cloves Garlic (minced)
- 1 28-ounce can Crushed tomatoes
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Sugar (adjust to taste)
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- Fresh Cilantro or parsley (for garnish)
- Sliced avocado and/or cheese (Feta, Parmesan, Mozzarella, etc., optional garnish)
- Toasted bread (for serving)
Instructions
- Heat the oil in a skillet over medium heat. Add the diced onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
- Add the minced garlic and cook until fragrant, about 1 minute. Then, stir in the crushed tomatoes, salt, black pepper, sugar, paprika, and cumin until everything is well combined.
- Reduce the heat to low, cover the skillet, and let the sauce simmer for about 3-4 minutes.
- Using a wooden spoon, make small wells in the sauce and carefully crack in the eggs. Lightly season the eggs with salt and pepper.
- Cover and cook on low heat for about 5-8 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Top with fresh cilantro or parsley, and serve immediately with a side of toasted bread. Optionally, add sliced avocado or cheese for extra flavor.
Notes
- For best flavor, use fresh herbs for garnishing.
- Adjust spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg