📝 About This Recipe
Transport your breakfast table to the vibrant markets of North Africa with this soul-warming pan of poached eggs nestled in a rich, spiced tomato and bell pepper sauce. This Paleo-friendly version swaps processed additives for fresh, vibrant aromatics and earthy spices like cumin and smoked paprika, creating a symphony of flavors that are both bold and comforting. It is a one-pan wonder that celebrates the simplicity of humble ingredients transformed into a sophisticated, protein-packed feast.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil (or avocado oil for high-heat cooking)
- 1 medium Red Onion (finely diced)
- 1 large Red Bell Pepper (seeded and thinly sliced into strips)
- 1 large Yellow Bell Pepper (seeded and thinly sliced into strips)
- 4 cloves Garlic (minced)
- 1 Jalapeño (seeded and finely minced for subtle heat)
The Spiced Tomato Sauce
- 28 ounces Crushed Tomatoes (canned fire-roasted tomatoes work best)
- 1 tablespoon Tomato Paste (to deepen the color and flavor)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Red Pepper Flakes (adjust to your spice preference)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Protein and Garnish
- 6 large Pasture-Raised Eggs (at room temperature)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Parsley (roughly chopped)
- 1 medium Avocado (sliced, for Paleo creaminess)
👨🍳 Instructions
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1
Place a large, deep skillet or cast-iron pan over medium heat and add the olive oil. Allow the oil to shimmer before proceeding.
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2
Add the diced red onion and sliced bell peppers to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions begin to turn translucent and slightly golden.
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3
Stir in the minced garlic and jalapeño. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
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4
Add the tomato paste to the center of the pan. Stir it into the vegetables for 1 minute to 'toast' the paste, which removes the raw metallic taste and deepens the umami.
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5
Pour in the crushed tomatoes and stir well to combine with the aromatic vegetable base.
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6
Sprinkle in the cumin, smoked paprika, coriander, red pepper flakes, salt, and black pepper. Stir until the spices are evenly distributed.
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7
Reduce the heat to medium-low and let the sauce simmer uncovered for 10-15 minutes. The sauce should thicken slightly and the flavors should meld into a rich, cohesive base.
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8
Taste the sauce and adjust the salt or spice levels if necessary. If the sauce is too thick, you can add a tablespoon of water to loosen it.
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9
Use the back of a large spoon to create 6 small wells or indentations in the tomato sauce, spaced evenly apart.
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10
Carefully crack one egg into each well. Pro tip: crack the egg into a small ramekin first to ensure no shells fall into the sauce.
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11
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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12
Remove the skillet from the heat immediately to prevent overcooking the eggs.
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13
Garnish generously with the chopped cilantro and parsley. Top with fresh avocado slices to add a creamy element that replaces traditional feta cheese.
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14
Serve immediately straight from the skillet for a rustic, beautiful presentation.
💡 Chef's Tips
Don't rush the onions and peppers; the long sauté time is what builds the natural sweetness that balances the acidity of the tomatoes. Use room temperature eggs to ensure they cook evenly without chilling the sauce. For a smokier profile, add a pinch of chipotle powder or use fire-roasted canned tomatoes. If you prefer fully cooked yolks, simply leave the lid on for an extra 2-3 minutes. Always use a heavy-bottomed skillet like cast iron to maintain consistent heat throughout the simmering process.
🍽️ Serving Suggestions
Serve alongside warm Paleo 'flatbread' or grain-free almond flour tortillas for dipping. Pair with a side of crispy roasted sweet potato hash for a heartier meal. Serve with a fresh cucumber and radish salad tossed in lemon and olive oil for a refreshing crunch. Enjoy with a hot cup of black coffee or a spicy ginger herbal tea. Add a spoonful of Paleo-compliant hot sauce or harissa paste on top for an extra kick.