1 medium onion, sliced
1 medium red bell pepper, sliced
2 cloves garlic, minced
28 oz can diced tomatoes
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
ground chili powder to taste
1 tbsp olive oil
Cilantro / Parsley to garnish
Crusty bread to serve
Saute the onion and pepper over medium heat in the oil until softened, about 10 minutes.
Add the garlic and cook until fragrant, about another minute.
Add the spices and fry in the oil until just about to burn.
Add the tomatoes and bring to a boil. Reduce to a simmer and reduce uncovered for 10-15 minutes until thickened. Season with salt and pepper to taste here.
Create 6 indents in the sauce and crack the eggs into it, seasoning them with salt and pepper directly. Still at a simmer, cook covered until the egg whites have set, about 10 minutes. Don’t overcook the yolk, looking to be somewhat runny.
Serve with crusty bread, functioning as a sort of dip. Can be served communal style or spoon out individual eggs onto plates.
A vegetarian dish that’s popular for breakfast and lunch in Northern Africa and the Middle East. Frequently eaten with bread, this hearty dish consists of eggs poached in a spicy tomato and pepper based sauce.