This Middle Eastern dish is hearty and flavourful, with tomatoes as the star ingredient. The combination of warm spices, rich tomato sauce, and soft, poached eggs is comforting and perfect for a cosy February brunch or dinner.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp cayenne (optional)
- 1 can (28 oz) diced tomatoes
- 4-6 eggs
- Fresh cilantro or parsley, for garnish
- Crusty bread for serving
Method
Step 1: Prepare the Base
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 5 minutes, until soft and translucent.
- Add the diced red bell pepper and continue cooking for another 5 minutes, stirring occasionally.
Step 2: Add Garlic and Spices
- Stir in the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using). Cook for 1 minute, until the spices are fragrant.
Step 3: Add Tomatoes and Simmer
- Pour in the can of diced tomatoes, including the juices. Stir to combine.
- Season with salt and pepper to taste.
- Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
Step 4: Add the Eggs
- Use a spoon to make small wells in the tomato sauce, one for each egg.
- Crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny (or cook longer if you prefer fully set yolks).
Step 5: Garnish and Serve
- Remove the skillet from the heat and sprinkle with fresh parsley or cilantro.
- Serve hot with crusty bread or pita for dipping into the rich tomato sauce and runny eggs.
