📝 About This Recipe
Originating from the Maghreb region of North Africa, this vibrant one-pan masterpiece features gently poached eggs nestled in a rich, spiced tomato and bell pepper sauce. The depth of flavor comes from a slow-simmered base of smoky harissa, aromatic cumin, and sweet paprika, creating a communal dish that is as beautiful as it is delicious. This dairy-free version focuses on the purity of the vegetables and silkiness of the yolks, making it a healthy, soul-warming centerpiece for any brunch or dinner spread.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 Yellow onion (large, finely diced)
- 1 Red bell pepper (seeded and thinly sliced into strips)
- 1 Yellow bell pepper (seeded and thinly sliced into strips)
- 4 Garlic cloves (thinly sliced or minced)
- 1 Serrano or Jalapeño pepper (seeded and minced for gentle heat)
Spices and Sauce
- 2 tablespoons Tomato paste (to add depth and color)
- 1 tablespoon Mild smoked paprika
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground coriander
- 1 tablespoon Harissa paste (adjust based on spice preference)
- 28 ounces Whole peeled canned tomatoes (crushed by hand into a bowl)
- 1 pinch Kosher salt and black pepper (to taste)
- 1/2 teaspoon Granulated sugar (to balance tomato acidity)
The Finish
- 6 Large eggs (at room temperature)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Fresh flat-leaf parsley (roughly chopped)
- 2 Green onions (thinly sliced)
👨🍳 Instructions
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1
Place a large, deep skillet or cast-iron pan over medium heat and add the olive oil. Once shimmering, add the diced onions and sauté for 5-7 minutes until they become translucent and soft.
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2
Add the sliced red and yellow bell peppers to the skillet. Cook for another 8-10 minutes, stirring occasionally, until the peppers are very soft and beginning to slightly caramelize around the edges.
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3
Stir in the garlic, minced chili pepper, and tomato paste. Cook for 2 minutes, allowing the tomato paste to darken in color and the garlic to become fragrant without burning.
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4
Add the smoked paprika, cumin, coriander, and harissa paste. Toast the spices in the oil for 1 minute to release their essential oils and create a flavor-packed base.
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5
Pour in the hand-crushed tomatoes along with their juices. Add the sugar, salt, and black pepper. Stir well to combine all the ingredients.
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6
Reduce the heat to medium-low and let the sauce simmer uncovered for 15 minutes. The sauce should thicken and the flavors should meld into a rich, chunky consistency.
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7
Taste the sauce and adjust the seasoning. If it feels too thick, add 2-3 tablespoons of water. If too thin, simmer for a few minutes more.
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8
Using the back of a large spoon, create 6 small wells or 'nests' in the sauce, spaced evenly apart.
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9
Carefully crack one egg into a small ramekin first, then slide it into one of the wells. Repeat with the remaining 5 eggs. This prevents shells from entering the sauce and ensures the yolks don't break.
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10
Cover the skillet with a tight-fitting lid. Cook for 5-8 minutes. For runny yolks, check at the 5-minute mark; the whites should be opaque and set, but the yolks should still jiggle.
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11
Remove the lid and take the pan off the heat immediately. The residual heat will continue to cook the eggs slightly.
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12
Garnish generously with the chopped cilantro, parsley, and green onions. Serve immediately directly from the pan.
💡 Chef's Tips
For the best texture, use whole canned tomatoes and crush them yourself rather than using pre-diced tomatoes, which often contain firming agents. Don't rush the onion and pepper sauté; the sweetness of the softened vegetables provides the essential counter-balance to the acidity of the tomatoes. If you prefer a smokier flavor, you can char the bell peppers over an open flame and peel them before adding to the sauce. If your eggs are coming straight from the fridge, they may take 1-2 minutes longer to poach; room temperature eggs cook more evenly. To keep it strictly dairy-free while adding creaminess, you can dollop some plain coconut yogurt or sliced avocado on top before serving.
🍽️ Serving Suggestions
Warm, crusty sourdough bread or toasted pita is essential for scooping up the sauce and runny yolks. A side of briny Kalamata olives and quick-pickled red onions adds a wonderful sharp contrast. Serve with a fresh Israeli salad (finely chopped cucumber, tomato, and lemon juice) to provide a cooling element. A glass of iced mint tea or a crisp, dry Rosé pairs beautifully with the spicy and savory notes of the dish.