Ingredients
Vegetables and Herbs
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 6 medium tomatoes, chopped (about 6 cups)
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Spices and Seasonings
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper, to taste
Oils and Sauces
- 3 tbsp extra virgin olive oil
- 1/2 cup tomato sauce
Other
- 6 large eggs
Instructions
- Sauté Vegetables and Spices: Heat 3 tablespoons of extra virgin olive oil in a large cast iron skillet over medium heat. Add the chopped onion, green peppers, garlic, ground coriander, sweet paprika, ground cumin, a pinch of red pepper flakes if using, salt, and pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
- Simmer Tomato Mixture: Add the chopped tomatoes and 1/2 cup tomato sauce to the skillet. Cover and let the mixture simmer gently for about 15 minutes. Then uncover and continue cooking to reduce and thicken the sauce to your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
- Create Wells and Add Eggs: Using a wooden spoon, make 6 small indentations or wells evenly spaced in the tomato sauce. Carefully crack one egg into each well, ensuring the yolks remain intact.
- Cook the Eggs: Reduce heat to low. Cover the skillet with a lid and cook gently until the egg whites are set but yolks remain runny, approximately 5 to 8 minutes depending on your preference.
- Finish and Serve: Remove the lid and sprinkle the chopped fresh parsley and mint over the top. Optionally, add extra black pepper or crushed red pepper flakes for more heat. Serve immediately with warm pita, challah, or crusty bread of your choice for dipping.
Notes
- Use fresh, ripe tomatoes for the best flavor or substitute with canned whole peeled tomatoes if fresh are not available.
- Adjust red pepper flakes to control the heat level to your preference.
- Covering the skillet is key to gently poaching the eggs evenly without overcooking.
- Serve with bread to scoop up the saucy mixture and soft eggs for a traditional experience.
- Vegetarian-friendly and can be adapted for vegan by omitting eggs and adding tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
