Description
A bold, comforting one-skillet meal with spiced tomato sauce and perfectly poached eggs. Easy to make and perfect for any time of day.
Ingredients
2 tbsp olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp chili flakes or cayenne (optional)
1 (28 oz) can crushed tomatoes (or whole peeled, crushed by hand)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, for garnish
Optional: warm pita, flatbread, or sourdough for serving
Instructions
Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper for 5–7 minutes until softened.
Stir in garlic, cumin, paprika, and chili flakes (if using). Cook 1 more minute until fragrant.
Pour in crushed tomatoes, season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally until thickened.
Create small wells in the sauce and crack eggs into each well. Cover and cook 5–7 minutes until egg whites set but yolks remain runny (or longer for firmer yolks).
Remove from heat, garnish with parsley or cilantro. Serve immediately with warm bread.
Notes
Prep sauce ahead and refrigerate for up to 3 days; add fresh eggs when ready to serve.
Use whole canned tomatoes crushed by hand for chunkier texture.
Add harissa or smoked paprika for extra spice.
A pinch of sugar or honey balances acidity if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Skillet
- Cuisine: North African, Middle Eastern
