Description

Middle Eastern dish of eggs poached in a flavorful tomato sauce with peppers and spices

Ingredients

• 6 eggs
• 2 cans crushed tomatoes
• 2 bell peppers (red & yellow)
• 1 large onion
• 4 cloves garlic
• 2 tbs paprika powder
• 1 tbs cumin
• 1 tsp chili flakes
• Fresh parsley
• Feta cheese (optional)
• Olive oil
• Salt & pepper to taste
• Bread for serving

Preparation

1. Dice onion and peppers, mince the garlic
2. Heat olive oil in a large pan and sauté onions until soft (~5 min)
3. Add garlic, peppers, and all spices, cook for another 5 min
4. Pour in crushed tomatoes, reduce heat and let simmer for 15-20 min until slightly thickened
5. Make small wells in the sauce and crack eggs into them
6. Cover and cook for 5-8 min until egg whites are set but yolks are still runny
7. Top with chopped parsley and crumbled feta if using
8. Serve hot with bread for dipping

Tips

The eggs will continue cooking from the residual heat, so remove from heat when the whites are just set. For a spicier version, add more chili flakes or a diced jalapeño with the peppers.