Description
A vibrant and savory dish featuring eggs gently poached in a warmly spiced tomato and pepper sauce. This Mediterranean and Middle Eastern classic is perfect for breakfast, brunch, or a light dinner, offering a delightful combination of textures and profound flavors from simple, fresh ingredients.
Ingredients
3 tablespoons Extra virgin olive oil
1 Large yellow onion, finely chopped
2 Green bell peppers, seeded and chopped
2 Garlic cloves, minced
1 teaspoon Ground coriander
1 teaspoon Sweet paprika
1/2 teaspoon Ground cumin
pinch Red pepper flakes (optional)
Kosher salt, to taste
Black pepper, to taste
6 medium Tomatoes, chopped (about 6 cups)
1 (15 ounce) can Tomato sauce
4–6 Large eggs
Instructions
Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium heat.
Add the chopped onion and bell peppers and sauté until softened, about 8-10 minutes.
Stir in the minced garlic, ground coriander, sweet paprika, ground cumin, and red pepper flakes (if using). Cook for another minute until fragrant.
Add the chopped tomatoes and tomato sauce to the skillet. Season with salt and black pepper to taste. Stir well to combine.
Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
Using the back of a spoon, create small wells in the tomato sauce.
Carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper.
Cover the skillet again and let the eggs poach in the sauce for 5-10 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
Serve immediately, directly from the skillet.
Notes
Fresh parsley or cilantro, chopped, for garnish.
Serve with crusty bread for dipping.
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Diet
- Method: Stovetop
- Cuisine: Mediterranean / Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: Estimating around 350-450 kcal per serving, depending on egg size and oil used.
- Sugar: Estimating around 15-20g per serving.
- Sodium: Estimating around 500-700mg per serving, depending on added salt and canned tomato sodium content.
- Fat: Estimating around 20-30g per serving.
- Saturated Fat: Estimating around 5-7g per serving.
- Carbohydrates: Estimating around 25-35g per serving.
- Fiber: Estimating around 8-10g per serving.
- Protein: Estimating around 15-20g per serving.
- Cholesterol: Estimating around 200-300mg per serving.