📝 About This Recipe
Transport your breakfast table to the Mediterranean with this vibrant, one-pan masterpiece of poached eggs nestled in a rich, spiced tomato and bell pepper sauce. This North African and Middle Eastern staple is naturally gluten-free, relying on the deep umami of caramelized aromatics and the bright tang of sheep's milk feta. It’s a communal, soul-warming dish that balances smoky heat with cool, creamy cheese for the ultimate morning indulgence.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 large Yellow onion (finely diced)
- 1 large Red bell pepper (seeded and thinly sliced into strips)
- 4 Garlic cloves (thinly sliced)
- 1 Serrano chili (seeded and minced for mild heat)
The Spiced Sauce
- 2 tablespoons Tomato paste (double concentrated)
- 1 teaspoon Smoked paprika (sweet or piquant)
- 1 teaspoon Ground cumin (toasted)
- 1/2 teaspoon Ground coriander
- 28 ounces Crushed tomatoes (high-quality canned San Marzano style)
- 1 teaspoon Honey or sugar (to balance acidity)
- to taste Kosher salt and black pepper
Eggs and Cheese
- 6 Large eggs (at room temperature)
- 4 ounces Feta cheese (crumbled into large chunks)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Fresh parsley (roughly chopped)
- 1 teaspoon Za'atar spice blend (optional but recommended)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) to prepare for the final baking stage.
-
2
Heat the olive oil in a large, oven-safe heavy skillet (cast iron is ideal) over medium heat.
-
3
Add the diced onion and sliced bell pepper. Sauté for 8-10 minutes until the vegetables are soft and the onions begin to turn golden brown.
-
4
Stir in the sliced garlic and minced serrano chili. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
-
5
Add the tomato paste, smoked paprika, cumin, and coriander. Stir constantly for 2 minutes to 'toast' the spices and caramelize the tomato paste.
-
6
Pour in the crushed tomatoes and honey. Stir well to combine and season with salt and pepper. Lower the heat and let the sauce simmer for 10-12 minutes until thickened slightly.
-
7
Taste the sauce and adjust seasoning. It should be bold and savory with a hint of sweetness from the peppers.
-
8
Use the back of a large spoon to make 6 small wells in the tomato sauce.
-
9
Carefully crack one egg into each well. I recommend cracking them into a small bowl first to ensure no shells fall in.
-
10
Sprinkle the crumbled feta cheese all around the eggs and across the surface of the sauce.
-
11
Transfer the skillet to the preheated oven. Bake for 7-10 minutes. You want the whites to be just set and opaque, but the yolks should still be jiggly and runny.
-
12
Remove from the oven (the skillet will be very hot!). The residual heat will continue to cook the eggs slightly.
-
13
Garnish generously with fresh cilantro, parsley, and a sprinkle of za'atar if using.
-
14
Serve immediately while the sauce is bubbling and the cheese is soft.
💡 Chef's Tips
Don't overcook the eggs in the oven; remember they continue to firm up for 1-2 minutes after being removed from the heat. Use a high-quality block of feta in brine rather than pre-crumbled varieties for a much creamier melt. If you prefer a smokier flavor, add a teaspoon of finely chopped chipotle in adobo to the sauce. For a deeper flavor profile, let the tomato sauce simmer for an extra 10 minutes before adding the eggs if time permits. Ensure your spices are fresh—old cumin and paprika lose their vibrancy and can make the dish taste flat.
🍽️ Serving Suggestions
Serve with warm gluten-free pita bread or toasted gluten-free sourdough to scoop up the sauce. Pair with a side of crisp cucumber and radish salad tossed in lemon and olive oil for a refreshing contrast. A dollop of thick Greek yogurt or labneh on the side helps cool down the spice. Serve with a hot cup of Moroccan mint tea or a bold French press coffee. For a brunch party, offer extra hot sauce like Harissa or Skhug on the table for those who want more heat.