A flavorful North African-inspired dish featuring poached eggs in a spiced tomato and pepper sauce, topped with feta cheese and fresh cilantro. Perfect for a hearty breakfast or light dinner served with crusty bread.
Ingredients extracted via AI
onionred bell pepperred chili peppergarlicolive oilsaltblack peppercuminsmoked paprikaground red peppertomato pastewhole peeled tomatoeseggfeta cheesecilantrobread
Procedure generated via AI
Chop the onion, red bell pepper, and red chili peppers.
Mince the garlic.
Heat olive oil in a pan and sauté the onion and bell pepper until translucent, seasoning with salt and pepper.
Once the vegetables start to caramelize, add the garlic and cook briefly until fragrant.
Stir in the cumin, smoked paprika, ground red pepper, and tomato paste.
Cook gently to release the spices' aromas and heat the tomato paste through.
Add the can of whole peeled tomatoes, break them up with a fork, and mix well.
Season with salt and pepper, then simmer gently until the sauce thickens slightly.
Make small wells in the sauce and crack the eggs into them.
Cover the pan and cook until the egg whites are set but yolks remain soft.