The eggs in this North African specialty are gently poached in a flavorful tomato sauce.
It makes a terrific brunch dish, but also works for lunch or a light supper.
The tomato sauce can be made ahead of time and refrigerated, making little work when it comes time to pull the whole dish together.
- 1 tablespoon extra-virgin olive oil
- 1 large red onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 2 large cloves garlic, minced
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoons paprika
- 3/4 teaspoon turmeric
- Pinch red pepper flakes
- One 26-ounce box chopped tomatoes (or one 28-ounce can)
- 3/4 teaspoon salt
- Freshly ground black pepper
- 5 eggs (Safest Choice if using pasteurized eggs)
- 1/3 cup crumbled Feta cheese
- 1/4 cup roughly chopped fresh basil
- Heat a 10-inch skillet over medium heat. Add the olive oil and swirl in the pan. Add the onion and bell pepper and saute until tender, stirring regularly, about 15 minutes.
- Add the garlic and saute another minute. Add the cumin, paprika, turmeric, red pepper flakes, tomatoes, salt, and a few grinds of black pepper.
- Cook over medium heat until the flavors meld and the sauce thickens a bit.
- Crack the eggs into the tomato sauce, spacing them evenly in a ring. Cover with a lid and let the eggs simmer in the sauce until the white is firm but the yolk still soft, 8 to 10 minutes. Check periodically since cooking time can vary.
- Sprinkle the Feta and basil over the top of the eggs and serve immediately with warm pita bread for scooping up the goodies.
Eggs poached in spice tomatoes sauce,