ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
97% would make again

North African-style Poached Eggs In Tomato Sauce

featured in Red Sauce Recipes
Alvin Zhou
Tasty Team

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 diced tomato (795 g), 2 cans
  • 5 large eggs
  • fresh parsley, chopped, to serve
  • 1 loaf baguette, to serve

Nutrition Info

  • Calories 493
  • Fat 17g
  • Carbs 62g
  • Fiber 7g
  • Sugar 16g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. In a large cast-iron skillet, heat the oil over medium heat.
  2. Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  3. Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  4. Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  5. 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 hold an egg.
  6. Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  7. NOTE: To speed the process up, cover the skillet with a large lid.
  8. Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  9. Enjoy!

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 diced tomato (795 g), 2 cans
  • 5 large eggs
  • fresh parsley, chopped, to serve
  • 1 loaf baguette, to serve

Nutrition Info

  • Calories 493
  • Fat 17g
  • Carbs 62g
  • Fiber 7g
  • Sugar 16g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. In a large cast-iron skillet, heat the oil over medium heat.
  2. Add the garlic and onions, cooking until the onions are translucent and the garlic is starting to slightly brown.
  3. Add the spices and harissa paste, cooking the spices until fragrant, about 1 minute.
  4. Add the tomatoes and tomato paste and cook for about 10-15 minutes until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
  5. 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 hold an egg.
  6. Crack the eggs into each of the indents, then cook over low heat for about 15-20 minutes until the eggs are cooked to your liking.
  7. NOTE: To speed the process up, cover the skillet with a large lid.
  8. Sprinkle with chopped parsley, remove from heat, and serve with crusty bread to mop up all the sauce.
  9. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.