This popular Middle Eastern & North African dish is rich in flavor & full of color. On a bed of tomatoes, peppers, onions, spices with poached eggs on top, this dish is a great breakfast or appetizer item.
Yields: 6 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
3 tablespoons Olive Oil
1 large yellow onion, chopped
2 green peppers, chopped
4 garlic cloves, peeled, minced
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 tsp ground cumin
Red pepper flakes
Salt and pepper, to taste
6 Vine-ripe tomatoes, chopped
1/2 cup tomato sauce
1 tsp sugar
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves
Heat 3 tbsp olive oil in a large skillet.
Add in the onions, green peppers, garlic, spices, pinch salt & pepper. Cook until vegetables have softened, about 10 min.
Add the tomatoes, tomato sauce & sugar. Simmer until the tomato mixture begins to reduce. Taste and adjust the seasoning to your liking.
Using a spoon, make 6 indentations in the tomato mixture.
Carefully crack an egg into each one.
Reduce the heat, cover the skillet, & cook on low until the egg whites are set. You want to make sure the egg whites and yolks don’t harden!
Add the fresh herbs & serve with warm pita or lightly toasted bread!