Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) whole peeled tomatoes
- 4 large eggs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion and red bell pepper until soft, about 5 minutes.
- Stir in minced garlic, cumin, paprika, and chili powder; cook for another minute until fragrant.
- Add canned tomatoes (with juice) to the skillet. Gently break up the tomatoes if whole, and simmer for about 10 minutes until slightly thickened.
- Create wells in the sauce and crack an egg into each well. Cover the skillet with a lid and poach eggs until whites are set but yolks remain runny, approximately 6 to 8 minutes.
- Season with salt and pepper. Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Sautéing
- Cuisine: North African/Middle Eastern
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg