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A classic North African and Middle Eastern dish of gently poached eggs in a rich, spiced tomato sauce. Inexpensive and perfect for any meal.
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until soft (about 5 minutes).
Add the garlic, cumin, and paprika, stirring for 1 minute to release the aromatics.
Pour in the canned diced tomatoes with their juices. Simmer for 10 minutes until the sauce slightly thickens.
Use a spoon to make 6 small wells in the sauce. Crack an egg into each well.
Cover the skillet and cook on medium-low heat for 5 to 8 minutes, or until the egg whites are set but the yolks remain runny.
Garnish with black pepper and serve directly from the skillet with warm crusty bread if desired.
Estimated, per serving
220kcal
Calories
14g
Protein
16g
Carbs
12g
Fat
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