Hearty eggs poached in a chunky tomato sauce with onions, peppers, garlic, and spices. |
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced, or 1 heaping tablespoon of jarred minced garlic
- 2 medium onions, diced
- 1 red bell pepper, diced
- 4 large eggs
- One (28-ounce) can diced tomatoes with juice
- ¾ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 to 3 tablespoons fresh cilantro, chopped (optional)
Instructions
- Heat oil in a large deep-sided skillet over medium heat.
- Add garlic and cook for 1 minute.
- Add onion. Sauté until it starts to soften, then add bell pepper and cook for 3 more minutes.
- Add diced tomatoes (with juice), cumin, chili powder, salt, and pepper. Cook over medium-low heat for about 15 minutes, until tomatoes have cooked down and formed a thick sauce.
- Use a spoon to make 6 small holes in the sauce.
- Crack 1 egg into each hole.
- Turn heat to low. Cover the pan with a lid and cook until the egg whites are set.
- Turn off the heat. Sprinkle with cilantro. Serve with bread for dipping.
Notes
Try This
- Serve over rice or with crusty whole-grain bread.
- Add a pinch of ground harissa powder or Za'atar to make it spicier.
- For extra protein, add a can of drained white beans in Step 5.