📝 About This Recipe
Transport your senses to the bustling markets of the Maghreb with this vibrant, one-pan masterpiece of eggs poached in a rich, spiced tomato and bell pepper sauce. This naturally gluten-free dish balances the smoky depth of cumin and paprika with the bright acidity of vine-ripened tomatoes and a salty kick of creamy feta. It is a communal, soul-warming breakfast that is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and thinly sliced into strips)
- 4 pieces Garlic Cloves (thinly sliced or minced)
- 1 piece Serrano or Jalapeño Pepper (seeded and minced for mild heat)
The Spiced Tomato Base
- 2 tablespoons Tomato Paste (concentrated)
- 1 teaspoon Smoked Paprika (adds a lovely depth)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Red Pepper Flakes (adjust to spice preference)
- 28 ounces Whole Peeled Tomatoes (canned, crushed by hand or roughly chopped)
- 1 teaspoon Honey or Sugar (to balance tomato acidity)
- to taste Kosher Salt and Black Pepper
The Finishing Touches
- 6 pieces Large Eggs (at room temperature)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Place a large, deep skillet or cast-iron pan over medium heat and add the olive oil.
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2
Once the oil is shimmering, add the diced onion and sliced red bell pepper. Sauté for 8-10 minutes until the vegetables are soft and the onions begin to turn golden.
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3
Stir in the garlic and minced chili pepper. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste, smoked paprika, cumin, coriander, and red pepper flakes. Stir constantly for 2 minutes to 'toast' the spices and caramelize the tomato paste.
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5
Pour in the crushed tomatoes and their juices. Add the honey, salt, and black pepper. Stir well to combine.
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6
Reduce the heat to medium-low and let the sauce simmer uncovered for 12-15 minutes. The sauce should thicken slightly and the flavors should meld into a rich, savory base.
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7
Taste the sauce and adjust the seasoning with more salt or pepper if needed. If the sauce looks too dry, add a splash of water.
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8
Use the back of a large spoon to make 6 small wells (indentations) in the simmering tomato sauce.
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9
Gently crack one egg into each well. Season each egg yolk with a tiny pinch of salt.
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10
Cover the skillet with a tight-fitting lid. Cook for 5-8 minutes, or until the egg whites are fully set but the yolks are still runny and jiggly.
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11
Remove the lid and immediately sprinkle the crumbled feta cheese over the top so it softens in the residual heat.
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12
Garnish generously with the fresh cilantro and parsley. Serve immediately directly from the pan.
💡 Chef's Tips
For the best texture, use whole canned tomatoes and crush them by hand for a rustic feel. Don't overcook the eggs; they will continue to firm up slightly from the heat of the sauce even after you remove the pan from the stove. If you prefer a smokier flavor, add a teaspoon of Harissa paste along with the tomato paste. Make sure your spices are fresh; old cumin and paprika can taste dusty rather than vibrant. To make it even heartier, you can stir in cooked chickpeas or sautéed kale before adding the eggs.
🍽️ Serving Suggestions
Serve with warm gluten-free pita bread or toasted gluten-free sourdough to scoop up the sauce. Pair with a side of creamy hummus and a crisp cucumber-tomato salad. A dollop of Greek yogurt or labneh on the side helps cool the spice. Serve with a hot cup of Moroccan mint tea or a strong Turkish coffee. For a brunch cocktail, a spicy Bloody Mary complements the tomato base perfectly.