📝 About This Recipe
This vibrant, soul-warming dish features gently poached eggs nestled in a rich, spiced tomato and bell pepper sauce. Originating from North Africa and popularized throughout the Middle East, this version utilizes the Instant Pot to deeply caramelize the aromatics and meld the spices in record time. It is a hearty, healthy, and visually stunning breakfast that brings a burst of Mediterranean sunshine to your morning table.
🥗 Ingredients
The Aromatics
- 2 tablespoons Extra virgin olive oil (high quality for better flavor)
- 1 large Yellow onion (finely diced)
- 1 large Red bell pepper (seeded and diced into small pieces)
- 4 pieces Garlic cloves (minced)
- 1 piece Serrano or Jalapeño pepper (seeded and minced for mild heat)
The Spices and Sauce
- 2 tablespoons Tomato paste (adds depth and richness)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (provides a beautiful wood-fired aroma)
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Crushed red pepper flakes (optional for extra heat)
- 28 ounces Crushed tomatoes (can use high-quality canned San Marzano style)
- 1 teaspoon Honey or sugar (to balance the acidity of the tomatoes)
- to taste Kosher salt and black pepper
The Finishing Touches
- 4-6 pieces Large eggs (at room temperature)
- 1/2 cup Feta cheese (crumbled)
- 1/4 cup Fresh cilantro (chopped)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
Turn your Instant Pot to the 'Sauté' function and allow it to heat up. Add the olive oil to the inner pot.
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2
Add the diced onion and red bell pepper. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
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3
Stir in the minced garlic and the serrano pepper. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste, cumin, smoked paprika, coriander, and red pepper flakes. Stir constantly for 2 minutes to 'bloom' the spices and toast the tomato paste.
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5
Pour in the crushed tomatoes and the honey. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no bits are stuck, which prevents a 'Burn' notice.
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6
Cancel the 'Sauté' function. Secure the lid and set the steam release valve to the 'Sealing' position.
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7
Select 'Pressure Cook' (or Manual) on High Pressure for 5 minutes. This quickly develops the complex flavors of the sauce.
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8
Once the timer ends, perform a 'Quick Release' of the pressure. Carefully open the lid.
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9
Give the sauce a good stir. Season with salt and pepper to your preference. If the sauce is too thin, turn on 'Sauté' for 2 minutes to reduce it slightly.
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10
Use the back of a large spoon to create 4 to 6 small wells in the tomato sauce.
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11
Carefully crack one egg into each well. Do not stir.
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12
Place the lid back on the Instant Pot (but do not lock it or turn on pressure). Let the residual heat poach the eggs for 3-5 minutes, or until the whites are set but the yolks are still runny.
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13
Remove the lid and sprinkle the crumbled feta cheese and fresh herbs over the top.
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14
Serve immediately directly from the pot or ladle into shallow bowls, ensuring each person gets at least one whole poached egg.
💡 Chef's Tips
Don't skip toasting the spices and tomato paste; this 'blooming' process is the secret to a professional-grade sauce. If you prefer fully cooked yolks, leave the lid on for an extra 2-3 minutes during the final poaching stage. Always deglaze the bottom of the pot thoroughly with the tomato juices to avoid the dreaded 'Burn' error. For a smoky twist, you can add a half-cup of diced chorizo or merguez sausage during the initial sauté step. Use room temperature eggs to ensure they cook evenly and quickly in the residual heat.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or toasted pita to soak up the delicious sauce and runny yolks. Pair with a side of creamy hummus and a crisp cucumber-tomato salad for a full Middle Eastern spread. A dollop of Greek yogurt or labneh on top can add a lovely cooling contrast to the spices. Serve alongside a glass of fresh-squeezed orange juice or a hot glass of Moroccan mint tea. For a low-carb option, serve over a bed of sautéed kale or fresh spinach.