Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cayenne pepper optional, for extra spice
- 1 can 400g diced tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar
- Salt and pepper to taste
- 4-6 large eggs
- Fresh cilantro or parsley chopped (for garnish)
- Crumbled feta cheese optional, for garnish
- Crusty bread or pita for serving
Instructions
- Prepare the Base: Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the chopped red and green bell peppers and cook for another 5-7 minutes, until they begin to soften.
- Season the Vegetables: Stir in the minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
- Add Tomatoes: Pour in the diced tomatoes and tomato paste. Stir well to combine. Add the sugar to balance the acidity, and season with salt and pepper to taste.
- Let the mixture simmer for about 10-15 minutes, until it thickens slightly and the flavors meld together.
- Poach the Eggs: Make small wells in the sauce and gently crack the eggs into each well. Cover the pan and cook on low heat for 5-8 minutes, or until the eggs are done to your liking. The whites should be set, and the yolks can be runny or firm based on your preference.
- Garnish and Serve: Once the eggs are cooked, remove the pan from heat. Garnish with chopped fresh cilantro or parsley and crumbled feta cheese, if using.
- Serve immediately with crusty bread or pita for dipping into the rich sauce.
Notes
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