Explore this recipe
Category
Cuisine
Required Equipment
- Large skillet
- Wooden spoon
- Lid
- Measuring spoons
Utilized Devices
Cooking Techniques
- sautéing
- simmering
- poaching
Ingredients
- 30 mlOlive oil
- 150 gYellow onion — diced
- 150 gRed bell pepper — diced
- 9 gGarlic cloves — minced
- 30 gTomato paste
- 3 gGround cumin
- 3 gSmoked paprika
- 1.5 gGround coriander
- 1 gChili flakes
- 794 gCrushed tomatoes
- 5 gKosher salt
- 60 mlWater
- 240 gLarge eggs
- 50 gFeta — crumbled
- 10 gCilantro and parsley — chopped
Instructions
Warm olive oil in a 12-inch skillet over medium heat; cook onion and pepper with a pinch of salt for 5 minutes.
Stir in garlic and tomato paste, cooking 1 minute, then add cumin, paprika, coriander, and chili flakes.
Pour in crushed tomatoes, water, and salt; simmer 10 minutes until thickened.
Make small wells in the sauce and crack eggs into each; cover and cook 5 to 7 minutes until whites set but yolks remain runny.
Sprinkle feta and herbs over the skillet and serve hot with crusty bread.
Chef Tips
- ⭐Crack eggs into a ramekin first to avoid shells in the sauce.
- ⭐Finish under the broiler for firmer yolks.
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Nutritional Highlights
- ✓Eggs deliver protein and B vitamins
- ✓Tomato base adds lycopene-rich antioxidants
Dietary Notes
Compliant With
Allergens
- Contains egg
- Contains dairy (feta)
FAQ
Can I add greens?
Yes—stir spinach into the sauce during the last 2 minutes.
How do I reheat leftovers?
Warm gently on the stovetop and crack in fresh eggs—pre-cooked eggs will overcook when reheated.
Nutrition
| Calories | 320 |
| Protein | 17 g |
| Carbs | 22 g |
| Fat | 18 g |