Ingredients
Produce
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Pantry
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- Salt and pepper, to taste
Dairy
- 6 large eggs
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced red bell pepper and onion, cooking for about 5 minutes or until the onion becomes translucent and softened.
- Add garlic and spices: Stir in the finely chopped garlic along with paprika, cumin, and chili powder. Cook for an additional minute to release the aroma of the spices.
- Add tomatoes and simmer: Pour the entire can of whole peeled tomatoes with their juice into the pan. Use a large spoon to break down the tomatoes into smaller pieces. Season the sauce with salt and pepper, then bring it to a gentle simmer.
- Poach the eggs: Make small wells in the simmering tomato sauce using the back of the spoon. Crack an egg into each well. Cook uncovered for 5 to 8 minutes, or until eggs reach your preferred doneness. Optionally, cover the pan with a lid to speed up cooking.
- Garnish and serve: Remove the pan from heat and sprinkle chopped fresh cilantro and parsley over the top. Serve immediately for a delicious, comforting meal.
Notes
- You can adjust the level of chili powder to your spice preference.
- Covering the pan helps the eggs cook faster by trapping steam.
- Serve with crusty bread or pita to soak up the sauce.
- For a creamier texture, add a dollop of labneh or yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
