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North African-Style Poached Eggs In Tomato Sauce

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

North African-Style Poached Eggs In Tomato Sauce

Under 30 minutes


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.


  1. 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.
  2. Add the salt, pepper, turmeric, paprika, cumin, and harissa paste and cook until the spices are fragrant, about 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle with chopped parsley, then remove the pan from the heat. Serve with crusty bread to mop up all the sauce.
  7. Enjoy!
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North African-Style Poached Eggs In Tomato Sauce