Eggs gently poached in a smoky, spiced tomato and red pepper sauce, made in one skillet. Serves 4.
Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Sauce
3tbspolive oil
1medium onion, diced
1red bell pepper, diced
3garlic, minced
1tspground cumin
1tspsweet paprika
1tbspharissa paste, or 1/2 tsp red pepper flakes
28ozcan crushed tomatoes (800g)
½tspsalt, plus more to taste
¼tspblack pepper
Eggs and Topping
6large eggs
¼cupcrumbled feta (optional)
2tbspfresh cilantro or parsley, chopped
crusty bread or pita, for serving
1
Cook the vegetables. Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook 6–8 minutes, until soft.
2
Bloom the spices. Stir in the garlic, cumin, paprika, and harissa. Cook 1 minute, until fragrant.
3
Simmer the sauce. Add the crushed tomatoes, salt, and pepper. Simmer 10 minutes, stirring occasionally, until thickened. Taste and adjust the seasoning.
4
Add the eggs. Make 6 wells in the sauce with the back of a spoon. Crack an egg into a small cup and slide it into each well.
5
Cook covered. Cover and cook over low heat 5–8 minutes, until the whites are set and the yolks are still soft.
6
Finish and serve. Sprinkle with feta and herbs and serve from the pan with bread.
Nutrition Facts
4 servings
Serving size
1/4 of skillet
Amount per serving
Calories310
% Daily Value *
Total Fat20g26%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol284mg95%
Sodium775mg34%
Total Carbohydrate20g8%
Dietary Fiber 5g18%
Total Sugars 10g
Protein15g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sauce
3tbspolive oil
1medium onion, diced
1red bell pepper, diced
3garlic, minced
1tspground cumin
1tspsweet paprika
1tbspharissa paste, or 1/2 tsp red pepper flakes
28ozcan crushed tomatoes (800g)
½tspsalt, plus more to taste
¼tspblack pepper
Eggs and Topping
6large eggs
¼cupcrumbled feta (optional)
2tbspfresh cilantro or parsley, chopped
crusty bread or pita, for serving
Directions
1
Cook the vegetables. Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook 6–8 minutes, until soft.
2
Bloom the spices. Stir in the garlic, cumin, paprika, and harissa. Cook 1 minute, until fragrant.
3
Simmer the sauce. Add the crushed tomatoes, salt, and pepper. Simmer 10 minutes, stirring occasionally, until thickened. Taste and adjust the seasoning.
4
Add the eggs. Make 6 wells in the sauce with the back of a spoon. Crack an egg into a small cup and slide it into each well.
5
Cook covered. Cover and cook over low heat 5–8 minutes, until the whites are set and the yolks are still soft.
6
Finish and serve. Sprinkle with feta and herbs and serve from the pan with bread.
AuthorEmma food bloggerDifficultyBeginner
