Description
A one-pan dish where eggs gently poach in a rich, spicy tomato sauce. Perfect for brunch or a cozy dinner with crusty bread on the side.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a cast iron skillet over medium heat.
- Add chopped onion and sauté until golden and soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, paprika, cumin, red pepper flakes, salt, and black pepper. Simmer for 10 to 12 minutes until slightly thickened.
- Use a spoon to make four small wells in the sauce, then gently crack one egg into each well.
- Cover the skillet with a lid or foil and cook for 6 to 8 minutes, until egg whites are set but yolks are still soft.
- Remove from heat, sprinkle with fresh parsley, and serve hot.
Notes
- Use high-quality canned tomatoes for best flavor.
- For runnier yolks, reduce egg cooking time slightly.
- Add a pinch of sugar if tomatoes are too acidic.
- Top with feta or goat cheese for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 skillet portion
- Calories: 280
- Sugar: 7g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 190mg