North African-Style Poached Eggs In Tomato Sauce
featured in Red Sauce Recipes
This flavorful and healthy dish is perfect for breakfast, lunch, or dinner. Poached eggs are cooked in a spicy tomato sauce and served with warm pita bread for a comforting and satisfying meal.
Tasty Team
96% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 tablespoons harissa paste
- 2 tablespoons tomato paste
- 28 oz canned diced tomatoes (795 g)
- 5 large eggs
- finely chopped fresh parsley, for garnish
- 1 loaf bread, sliced, for serving
Nutrition Info
- Calories 288
- Fat 15g
- Carbs 23g
- Fiber 3g
- Sugar 10g
- Protein 13g
Estimated values based on one serving size.
Preparation
- In a large cast-iron skillet, heat the oil over medium heat. Add the garlic and onion and cook until the onions is translucent and the garlic is starting to slightly brown.
- Add the salt, pepper, turmeric, paprika, cumin, and harissa paste and cook until the spices are fragrant, about 1 minute.
- Add the tomatoes and tomato paste and cook for 10-15 minutes, until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
- Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the “walls” of the sauce are tall enough to contain an egg.
- Crack an egg into each of the indents, then cook over low heat for 15-20 minutes, until the eggs are done to your liking. To speed up the process, cover the skillet with a lid.
- Sprinkle with chopped parsley, then remove the pan from the heat. Serve with crusty bread to mop up all the sauce.
- Enjoy!
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