Description
Poached eggs nestled in a rich, spiced tomato-pepper sauce bursting with bold Middle Eastern flavor.
Ingredients
Scale
- 4 Eggs
- 1 can (14 oz) Crushed tomatoes
- 1 Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 Onion, diced
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1/2 tsp Red pepper flakes
- Salt & black pepper to taste
- Fresh parsley, chopped
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté diced onion and red bell pepper until soft.
- Stir in minced garlic, paprika, cumin, and red pepper flakes; cook until fragrant.
- Add crushed tomatoes, season with salt and pepper, and simmer 10–15 minutes until thickened.
- Use a spoon to create small wells in the sauce and crack eggs into each well.
- Cover and cook until egg whites are set but yolks remain slightly runny.
- Sprinkle generously with chopped parsley and cilantro.
- Serve hot directly from the skillet with crusty bread.
Notes
- Adjust the level of spiciness by varying the amount of red pepper flakes.
- For a creamier texture, you can add a splash of cream or yogurt before serving.
- Serve with crusty bread or pita for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg