A great breakfast classic from the Middle East and North Africa: eggs simmered in a spicy tomato and bell pepper sauce, flavored with cumin and fresh cilantro.
Ingredients
- 800 g Canned crushed tomatoes
- 2 pieces Yellow onions
- 2 pieces Red bell peppers
- 3 cloves Garlic
- 8 pieces Eggs
- 3 tbsp Olive oil
- 2 tsp Sweet paprika
- 2 tsp Ground cumin
- 1 tbsp Harissa
- to taste Salt
- to taste Black pepper
- 1 bunch Fresh cilantro
Method
- Finely slice the onions, dice the red bell peppers, and mince the garlic.
- Heat the olive oil in a large skillet over medium heat and sauté the onions and bell peppers until tender and lightly golden.
- Add the minced garlic, cumin, paprika, and harissa, then sauté briefly until the spices are fragrant.
- Pour the crushed tomatoes into the skillet, season with salt and pepper, and let simmer over low heat until the sauce thickens and the oil rises to the surface.
- Using a spoon, make small wells in the thick tomato sauce.
- Carefully crack the eggs one by one into each well.
- Cover the skillet and cook over very low heat until the egg whites are set but the yolks are still runny.
- Sprinkle with freshly chopped cilantro just before serving.
Nutrition
Per serving
- Energy
- 328.7 kcal
- Protein
- 16.15 g
- Carbohydrate
- 14.78 g
- Fat
- 22.88 g
- Fibre
- 4.96 g
- Calcium
- 51.37 mg
- Iron
- 2.61 mg
- Magnesium
- 40.54 mg
