Mediterranian poached eggs in a spiced tomato sauce - a classic Egyptian breakfast
This simple recipe is one of our favorites. The blend of spices and way the tomato-pepper base envelopes the poached eggs is out of this world. Toast up some of your favorite bread and enjoy alone as a single-serving or impress your brunch guests with your new hit dish.
1 tbsp oil
1 onion, diced
2 garlic cloves, crushed
1 cup chopped bell pepper (green or red)
2 tbsp tomato paste (tomato purée)
2 x 400g canned diced tomatoes (substitute 4 cups diced fresh tomatoes)
1 tsp ground cumin
1 tsp paprika
1 tsp red chili powder
½ tsp white sugar
Salt and pepper, to taste
Chopped parsley or cilantro (coriander) leaves, to garnish
Prep Time: 5 m
Heat oil in a pan over medium-high heat.
Add onions, and sauté, stirring occasionally, for 2-3 minutes or until they turn soft and translucent.
Add garlic. Sauté, stirring, for 1 minute or until aromatic.
Add bell peppers. Sauté, stirring occasionally, for 5 minutes or until tender.
Add tomato paste and canned tomatoes. Cook, stirring occasionally, for 4-5 minutes or until the mixture thickens slightly.
Add cumin, paprika, chili powder, and sugar. Stir.
Season with salt and pepper.
Sauté, stirring constantly, for 2 minutes.
Make 6 large indents in the tomato mixture using a spoon.
Crack an egg into each indent.
Reduce the heat to low.
Cover and cook for 10-15 minutes or until the eggs are cooked to your liking (runny to well-cooked).
Garnish with chopped parsley or cilantro (coriander) leaves
Cook Time: 20 m
Serve by spooning sauce and eggs onto plates
Toasted bread (we suggest seeded or rustic) for soaking up sauces
Feta cheese - add right after reducing the heat and covering for gooey pockets of cheesy salty goodness
Chickpeas - add 1/2 can after your bell peppers and saute for an additional minute or two to pick up the flavors, then add tomatoes
For single servings, create the same base in individual pans and either serve in pans to guests or enjoy solo!
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