2 tablespoons olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 to 2 tablespoons harissa paste, optional
2 teaspoons smoked or sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (28-ounce) can whole peeled tomatoes
Salt, to taste
Freshly ground black pepper, to taste
6 large eggs
1/4 cup crumbled feta cheese, optional
1/4 cup fresh parsley or cilantro leaves, or a combination of both
Steps to Make It
-
Gather the ingredients.
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Place a medium Dutch oven or other heavy-duty pot over medium heat. Once hot, add the oil followed by the onion. Sauté until beginning to turn translucent, 2 to 3 minutes.
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Add the bell pepper and sauté until beginning to turn soft, about 2 minutes.
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Add the garlic, harissa, if using, paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds.
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Add the tomatoes and their juices, crushing them with your hands as you add them to the pan. Stir well and season to taste with salt and pepper.
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Bring to a lively simmer, then reduce to medium-low heat. Simmer, stirring occasionally, until thickened and the tomatoes have broken down a bit, about 15 minutes.
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Make 6 evenly spaced indentions in the mixture just big enough to nestle the eggs.
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Crack an egg into each indentation.
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Cover the pan and cook until the egg whites are set and the yolks reach your desired doneness. This will take between 5 minutes and 15 minutes, depending on your pan size, stove, and how you like your eggs.
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Remove from the heat and sprinkle the top with feta cheese, if using, then top with fresh parsley and/or cilantro. Serve.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.
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a:5:{i:0;a:2:{s:5:"title";s:21:"Gather the Ingredients";s:4:"text";s:88:"Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:30:"Sauté Onion and Bell Pepper";s:4:"text";s:114:"Place a medium Dutch oven over medium heat. Add oil, then onions, sautéing until translucent, about 2-3 minutes.
";}i:2;a:2:{s:5:"title";s:18:"Add Spices and Garlic";s:4:"text";s:85:"Add bell pepper and sauté until soft, then add garlic, harissa, paprika, cumin, and coriander.
";}i:3;a:2:{s:5:"title";s:18:"Cook Tomatoes Down";s:4:"text";s:110:"Add crushed tomatoes, stir, and season with salt and pepper. Simmer until thickened, about 15 minutes.
";}i:4;a:2:{s:5:"title";s:20:"Poach the Eggs";s:4:"text";s:124:"Create indentations in the sauce, crack eggs into each, cover, and cook until whites are set and yolks meet your preference.
";}}Breakfast & Brunch
Egg Recipes
African Food, North African Food
