Description
An aromatic and vibrant Moroccan dish featuring poached eggs in a spicy and tangy tomato sauce, perfect for any meal of the day.
Ingredients
Scale
- 2 tbsp Olive oil (Extra virgin preferred)
- 1 large Onion (Diced)
- 2 Red bell peppers (Seeded and diced)
- 4 cloves Garlic (Minced)
- 1 tsp Ground cumin
- 1 tsp Paprika (Smoked or sweet)
- ½ tsp Ground coriander
- ¼ tsp Cayenne pepper (Adjust to taste)
- 28 oz Whole peeled tomatoes (Crushed by hand)
- ½ cup Water (Adjust for consistency)
- 1 Bay leaf (Optional for depth)
- 1 tbsp Tomato paste
- 1 tsp Honey
- To taste Salt & black pepper
- 6 large Eggs
- ¼ cup Fresh cilantro (Chopped)
- ¼ cup Fresh parsley (Chopped)
- 3 oz Feta cheese (Optional, crumbled)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions, bell peppers, and minced garlic. Sauté for 5-7 minutes until softened.
- Stir in cumin, paprika, coriander, and cayenne pepper; cook for 30 seconds.
- Pour in crushed tomatoes and water; add the bay leaf, tomato paste, and honey; season with salt and black pepper.
- Cook uncovered for 15-20 minutes, stirring occasionally until the sauce thickens.
- Create six small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook for 5-8 minutes until the whites are set and the yolks are runny.
- Remove from heat and sprinkle with cilantro, parsley, and optional feta.
Notes
Make-ahead by preparing the sauce and reheating before adding eggs. Customize with additional spices or vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 400mg