Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Heat olive oil in a deep skillet or saute pan over medium-high heat, and add the onion and bell pepper. Cook until fully softened and slightly charred, about 5 minutes.
Add the garlic and spices, and cook for 30 seconds. Then add the tomatoes, stir to combine and break down the tomatoes with the spatula leaving some chunks in the mixture. Reduce the heat to low, and simmer for 10 minutes to reduce.
Using a spoon, create 6 small wells/dips and break in egg in each well. After you break each egg, spoon some of the tomato sauce over the whites leaving the yolk exposed.
Cover with a lid, and cook for 5-6 minutes. You want the whites to barely set, and the yolks to stay runny.
Remove from heat, garnish with red pepper flakes, crumbled feta cheese, chopped fresh cilantro or parsley, and a drizzle of extra virgin olive oil. Serve with toasted bread.
- Sauté the spices with the garlic to toast them a little bit until they become fragrant. Sautéing them helps to boost their flavors.
- To avoid getting pieces of eggshell in your eggs before poaching, crack them individually into small bowls before adding them to the tomato mixture.
- Serve your dish with plenty of toasted bread for dunking in the eggy tomato sauce.
Serving: 1egg with sauce | Calories: 185kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 195mg | Sodium: 750mg | Potassium: 419mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1413IU | Vitamin C: 39mg | Calcium: 128mg | Iron: 3mg