“A North African and Middle Eastern classic. Eggs gently poach right in a robust, spiced tomato sauce.”
1Ingredients
2Instructions
Heat olive oil in a large, deep skillet over medium heat. Add diced onion and bell pepper. Cook 5–7 minutes until soft.
Stir in garlic, cumin, paprika, and cayenne. Cook 1 minute until very fragrant.
Pour in crushed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer 10 minutes to thicken and develop flavor.
Using a spoon, make small wells in the tomato sauce. Crack one egg into each well.
Cover the skillet and let eggs poach 5–8 minutes, depending on how runny you like your yolks.
Remove from heat, garnish with fresh herbs, and serve immediately with plenty of crusty bread for dipping.
If the tomato sauce gets too thick before you add the eggs, stir in a few tablespoons of water to loosen it up.
