Poached eggs simmered in spiced tomato and pepper sauce with onions, garlic, and aromatic cumin, paprika, and coriander.
# Required Ingredients:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1 small chili pepper, finely chopped
→ Spices
07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper
11 - Salt and black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh parsley or cilantro, chopped
14 - 1/3 cup feta cheese, crumbled
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5–7 minutes until softened.
02 - Stir in garlic and chili pepper, sautéing for 1 minute until fragrant.
03 - Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine thoroughly.
04 - Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens nicely.
05 - Make 4 wells in the sauce. Crack an egg into each well, taking care not to break the yolks.
06 - Cover the pan and cook for 6–8 minutes, until whites are set but yolks remain runny. Adjust time for firmer yolks if desired.
07 - Remove from heat. Garnish with chopped herbs and crumbled feta. Serve immediately with crusty bread or warm pita for dipping.
