Description
A vibrant, comforting dish of gently poached eggs nestled in a rich, spiced tomato and pepper sauce, topped with fresh herbs and served with warm pita — perfect for a hearty breakfast, brunch, or light dinner.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Warm pita bread, for serving
Instructions
- Heat olive oil in a large skillet or tagine over medium heat. Add onion and bell pepper, sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add tomato paste, diced tomatoes, cumin, paprika, coriander, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Make small wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until egg whites are set but yolks remain runny.
- Sprinkle with fresh parsley and serve hot with warm pita.
Notes
- For extra heat, add a pinch of chili flakes or fresh chili to the sauce.
- Serve with feta or goat cheese crumbles for added richness.
- Leftover sauce can be refrigerated and reheated for another meal.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 10g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 370mg
