Description
A vibrant and comforting dish of poached eggs in a rich tomato sauce, enhanced with spices and fresh herbs, perfect for any meal.
Ingredients
Scale
- 2 tbsp Olive oil (Extra virgin preferred)
- 1 large Onion (Diced)
- 2 Red bell peppers (Seeded and diced)
- 4 cloves Garlic (Minced)
- 1 tsp Ground cumin (Adds warmth)
- 1 tsp Paprika (Smoked or sweet)
- ½ tsp Ground coriander (Earthy citrusy note)
- ¼ tsp Cayenne pepper (Adjust to taste)
- 28 oz Whole peeled tomatoes (Crushed by hand)
- ½ cup Water (Adjust for consistency)
- 1 Bay leaf (Optional for depth)
- 1 tbsp Tomato paste (Intensifies flavor)
- 1 tsp Honey (Balances acidity)
- To taste Salt & black pepper
- 6 large Eggs (Fresh is best)
- ¼ cup Fresh cilantro (Chopped)
- ¼ cup Fresh parsley (Chopped)
- 3 oz Feta cheese (Optional, crumbled)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and red bell peppers, sautéing for 5-7 minutes until soft.
- Stir in the minced garlic, cooking for about a minute until fragrant.
- Sprinkle in the spices and stir for 30 seconds.
- Pour in the crushed tomatoes and water, adding the bay leaf and tomato paste.
- Season with honey, salt, and pepper; cook uncovered for 15-20 minutes.
- Create 6 small wells in the sauce and crack one egg into each well.
- Cover the skillet and cook for 5-8 minutes until the whites are set.
- Finish with cilantro, parsley, and optional feta cheese.
Notes
To customize, adjust spice levels and add vegetables like zucchini or spinach. Can be made ahead by preparing the sauce in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg