Description
A vibrant and hearty one-pan meal featuring perfectly poached eggs in a rich and spicy tomato sauce, ideal for any time of the day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 28-ounce can whole peeled tomatoes
- Salt to taste
- Black pepper to taste
- 6 large eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Crumbled feta cheese (optional)
Instructions
- Heat the olive oil in a large pan over medium heat until shimmering.
- Add the diced onion and red bell pepper; sauté for 5-7 minutes until softened and the onion is translucent.
- Stir in the minced garlic, ground cumin, smoked paprika, and chili powder; cook for about one minute until fragrant.
- Pour in the can of whole peeled tomatoes and break them down into a chunky sauce.
- Season the sauce with salt and black pepper to taste; let it simmer for 10-15 minutes.
- Make 6 wells in the sauce and crack one egg into each well.
- Cover the pan and cook for 5-8 minutes until the egg whites are set but the yolks remain runny.
- Garnish with chopped parsley, cilantro, and crumbled feta cheese if desired.
- Serve immediately with warm bread for dipping.
Notes
For added flavor, consider topping with diced zucchini or spinach. Adjust spice level with jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 300mg