A stunning North African and Middle Eastern dish of eggs poached in a simmering, spicy tomato and pepper sauce. Flavored with cumin, paprika, and harissa, it is savory, rich, and perfect for dipping crusty bread. Traditionally served in the cast iron skillet it is cooked in.
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13 items
Heat olive_oil in a large deep skillet (cast iron preferred) over medium heat.
Add chopped yellow_onion and red_bell_pepper; cook until softened, about 5-7 minutes.
stir in garlic_cloves, ground_cumin, paprika, and cayenne_pepper; cook for 1 minute until fragrant.
Pour in the canned_tomatoes (break them up with a spoon if whole) and their juices.
the sauce for 10-15 minutes until it thickens and flavors meld. Season with salt and black_pepper.
Use a spoon to make small wells in the sauce and gently crack the eggs into the wells.
Cover the pan and on low for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
Remove from heat, sprinkle with crumbled feta_cheese and fresh_cilantro.
Serve immediately from the skillet with bread for dipping.
