Description
A vibrant one-pan brunch dish featuring runny eggs nestled in a flavorful tomato sauce seasoned with spices.
Ingredients
Scale
- 800 g (28 oz) canned whole plum tomatoes, crushed by hand, or 700 g (about 4 cups) fresh tomatoes, peeled and chopped
- 45 ml (3 tbsp) extra-virgin olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) ground cumin
- ¼–½ tsp (1–2 g) red pepper flakes (optional)
- 1½ tsp (8 g) Diamond Crystal kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 6 large eggs
- 15 g (¼ cup) fresh parsley or cilantro, chopped
- 75 g (2.6 oz) crumbled feta (optional)
Instructions
- Prep the aromatics and tomatoes by dicing the onion and bell pepper, and mincing the garlic. Crush or chop the tomatoes.
- Heat the olive oil in a skillet over medium heat and sauté onions and peppers until soft.
- Add smoked paprika, ground cumin, and red pepper flakes; toast for a few seconds before adding garlic.
- Pour in the crushed tomatoes, salt, and pepper; simmer until the sauce thickens.
- Create small wells in the sauce and crack eggs into each well, spacing them evenly.
- Cover the skillet and cook until the egg whites are set but yolks are still runny.
- Serve with chopped herbs and crumbled feta, if desired.
Notes
For a smoky flavor, briefly char the bell pepper before sautéing. This dish pairs excellently with crusty bread or pita.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 185mg