A colorful and comforting Middle Eastern-inspired dish where tender eggs are gently poached in a rich, spiced tomato sauce. Great for brunch, dinner, or anytime you want something filling and flavorful.
Ingredients
1 onion, chopped
1 bell pepper, diced
2–3 garlic cloves, minced
Crushed tomatoes (about 2 cups; canned or fresh)
Eggs (4–6, depending on how many people you’re serving)
Hot sauce or chili of your choice (optional)
Ground cumin, to taste
Paprika, to taste
Black pepper, to taste
Nutmeg, a pinch (optional but recommended)
Salt, to taste
Potatoes (optional, for serving)
Instructions
- If you’re serving potatoes on the side, peel and cut them into large wedges. Season and roast them in a preheated oven until tender and golden.
- Heat a large skillet over medium heat. Add a splash of oil, then sauté the chopped onion, diced bell pepper, and minced garlic until soft and fragrant.
- Pour in the crushed tomatoes. Stir in hot sauce (if using), cumin, paprika, black pepper, and a pinch of nutmeg. Mix well and let the sauce simmer gently for about 10–15 minutes, until it thickens slightly.
- Use a spoon to make small wells in the sauce. Carefully crack one egg into each well.
- Cover the pan and reduce the heat to low. Cook until the egg whites are set and the yolks are done to your liking —about 5–8 minutes for runny yolks.
- Serve hot straight from the pan, with the roasted potatoes or crusty bread to soak up the sauce.
Nutrition facts per serving (1 egg, ~¾ cup sauce + 100 g potatoes, about 280 g):
Calories 265 kcal, Fat 13.6 g, Saturated Fat 2.8 g, Carbohydrates 27.4 g, Dietary Fiber 4.9 g, Sugars 6.4 g, Protein 10.1 g, Sodium 360 mg, Calcium 72 mg, Iron 2.8 mg, Potassium 820 mg, Vitamin C 38 mg.