Description
A flavorful and hearty Middle Eastern dish made with poached eggs in a rich, spiced tomato and bell pepper sauce. Perfect for breakfast, brunch, or any time you crave something savory and satisfying!
Ingredients
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 ground coriander
1/4 teaspoon chili flakes (optional, for heat)
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crumbled feta cheese (optional)
Bread for serving (pita, crusty bread, or baguette)
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and red bell pepper; sauté until softened (about 5 minutes).
Stir in minced garlic, cumin, smoked paprika, ground coriander, and chili flakes. Cook for 1–2 minutes until fragrant.
Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10–15 minutes until the sauce thickens slightly.
Using a spoon, create small wells in the sauce and crack an egg into each well.
Cover the skillet and cook for 5–8 minutes, or until eggs are cooked to your desired doneness.
Remove from heat and garnish with chopped parsley or cilantro and crumbled feta cheese if using.
Serve hot with bread for dipping.
Notes
Adjust spice level by adding more chili flakes or a diced jalapeño.
For extra flavor, add a sprinkle of za’atar or harissa paste to the sauce.
This dish can be easily customized with spinach, olives, or other vegetables you enjoy.
- Prep Time: 10 minutes
- Cook Time: : 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg