📝 About This Recipe
Transport your senses to the vibrant markets of North Africa with this soul-warming pan of gently poached eggs nestled in a rich, spiced tomato and bell pepper ragout. This sugar-free rendition relies on the natural sweetness of slow-roasted peppers and caramelized onions to balance the smoky heat of harissa and earthy cumin. It is a rustic, communal masterpiece that celebrates the beauty of simple, wholesome ingredients cooked with patience and love.
🥗 Ingredients
The Aromatics & Base
- 3 tablespoons Extra Virgin Olive Oil (high quality for richness)
- 1 large Yellow Onion (halved and thinly sliced into half-moons)
- 2 large Red Bell Pepper (seeded and sliced into thin strips)
- 4 pieces Garlic Cloves (thinly sliced, not minced)
- 1 piece Serrano or Jalapeño Chili (seeded and finely diced for a mild kick)
Spices & Sauce
- 28 ounces Canned Whole Peeled Tomatoes (crushed by hand into a bowl)
- 2 tablespoons Tomato Paste (sugar-free)
- 1 tablespoon Smoked Paprika (pimentón)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 tablespoon Harissa Paste (adjust to preferred heat level)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Eggs & Finishing Touches
- 6 pieces Large Eggs (at room temperature)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 cup Feta Cheese (crumbled, optional for garnish)
👨🍳 Instructions
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1
Place a large, deep cast-iron skillet or heavy-bottomed pan over medium heat and add the olive oil.
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2
Once the oil is shimmering, add the sliced onions and red bell peppers. Sauté for 10-12 minutes until they are soft and beginning to turn golden brown.
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3
Stir in the garlic and the diced chili. Cook for another 2 minutes until the garlic is fragrant but not browned.
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4
Add the tomato paste, smoked paprika, cumin, and harissa paste. Stir constantly for 2 minutes to 'toast' the spices and caramelize the tomato paste, which adds depth without sugar.
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5
Pour in the hand-crushed tomatoes and their juices. Season with salt and black pepper.
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6
Reduce the heat to medium-low and let the sauce simmer gently 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. If it's too acidic, let it simmer a few minutes longer; the natural sugars in the peppers will continue to release.
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8
Use the back of a large spoon to make 6 small wells or indentations in the sauce, spaced evenly apart.
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9
Carefully crack one egg into each well. I recommend cracking each egg into a small ramekin first to avoid shells and broken yolks.
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10
Reduce the heat to low. Cover the skillet with a tight-fitting lid.
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11
Cook for 5-8 minutes. Check frequently: you want the egg whites to be completely set and opaque, but the yolks should still be soft and runny.
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12
Remove the skillet from the heat immediately to prevent overcooking the eggs.
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13
Garnish generously with the fresh cilantro, parsley, and crumbled feta cheese if using.
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14
Finish with a final crack of black pepper and a tiny drizzle of olive oil over the yolks.
💡 Chef's Tips
For the best texture, use whole canned tomatoes and crush them by hand rather than using pre-crushed or diced tomatoes, which often contain firming agents. If you prefer a smokier flavor, you can char the bell peppers over an open flame and peel them before adding to the pan. Avoid overcooking the eggs; they will continue to firm up from the residual heat of the sauce even after you take the pan off the stove. If the sauce becomes too thick or dry before you add the eggs, stir in 2-3 tablespoons of water to loosen it back to a jammy consistency.
🍽️ Serving Suggestions
Serve directly from the skillet in the center of the table for a rustic, communal feel. Pair with warm, toasted sourdough or crusty whole-grain bread to soak up the spicy tomato sauce and runny yolks. Accompany with a side of cooling Greek yogurt or labneh to balance the heat of the harissa. A crisp cucumber and tomato salad with lemon vinaigrette provides a refreshing contrast to the rich, warm spices. Serve with a hot cup of fresh mint tea for a truly authentic North African breakfast experience.