📝 About This Recipe
Transport your dinner table to the vibrant markets of the Maghreb with this soulful, one-pan masterpiece of poached eggs nestled in a rich, spiced tomato and bell pepper sauce. This North African staple balances the smoky warmth of cumin and paprika with the bright acidity of slow-simmered tomatoes and a salty kick of crumbled feta. It is a rustic, communal dish that celebrates simple ingredients transformed into a complex, comforting vegetarian feast.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality for richness)
- 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 Chili (seeded and minced for mild heat)
The Spiced Tomato Base
- 2 tablespoons Tomato Paste (to deepen the color and flavor)
- 1 teaspoon Smoked Paprika (pimentón)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Ground Coriander
- 28 ounces Whole Peeled Tomatoes (canned San Marzano style, crushed by hand)
- to taste Kosher Salt and Black Pepper
- 1/2 teaspoon Granulated Sugar (to balance tomato acidity)
The Finish
- 6 pieces Large Eggs (farm fresh and at room temperature)
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1/4 cup Labneh or Greek Yogurt (for serving)
👨🍳 Instructions
-
1
Place a large, deep cast-iron skillet or heavy-bottomed pan over medium heat and add the olive oil.
-
2
Add the diced onions and sliced red bell peppers. Sauté for 8-10 minutes until the vegetables are soft and the onions begin to turn golden brown.
-
3
Stir in the garlic and minced chili. Cook for another 1-2 minutes until the garlic is fragrant but not browned.
-
4
Add the tomato paste, smoked paprika, cumin, and coriander. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
-
5
Pour in the hand-crushed tomatoes along with their juices. Add the sugar, salt, and black pepper.
-
6
Reduce the heat to medium-low and let the sauce simmer uncovered for 15-20 minutes. It should thicken significantly until it reaches a jam-like consistency.
-
7
Taste the sauce and adjust the seasoning. If it's too thick, add a splash of water; if too thin, simmer for 5 more minutes.
-
8
Use the back of a large spoon to create 6 small wells or indentations in the sauce, spaced evenly apart.
-
9
Carefully crack one egg into each well. I recommend cracking them into a small bowl first to avoid shells and ensure the yolk is intact.
-
10
Cover the skillet with a tight-fitting lid and cook for 5-8 minutes. You want the whites to be set but the yolks to remain beautifully runny.
-
11
Remove the lid and immediately sprinkle the crumbled feta over the hot sauce and eggs so it softens slightly.
-
12
Garnish generously with the fresh cilantro and parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
For the best flavor, use high-quality canned whole tomatoes and crush them yourself to maintain texture. Do not overcook the eggs; they will continue to cook slightly from the residual heat of the sauce 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. Ensure your spices are fresh—old cumin loses the earthy punch that is essential to this dish. Always serve with plenty of crusty bread to mop up the 'liquid gold' yolks and the spicy sauce.
🍽️ Serving Suggestions
Warm pita bread or thick slices of toasted sourdough for dipping. A side of cooling Labneh or Greek yogurt topped with a drizzle of olive oil. A crisp cucumber and tomato salad with lemon vinaigrette to cut through the richness. A glass of chilled Moroccan mint tea or a crisp Rosé wine. A side of salty Kalamata olives and pickled red onions.