Eggs gently poached in a spiced tomato and pepper sauce, finished with crumbled feta and fresh herbs. A one-skillet wonder that works for breakfast, lunch, or dinner.
A one-skillet wonder from North Africa.
Heat olive oil in a large cast-iron skillet over medium heat. Add onion and bell pepper. Cook for 5-6 minutes until softened. Add garlic, cumin, paprika, and chili flakes. Cook 1 minute until fragrant.
Pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Using a spoon, make 6 small wells in the sauce. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
Cover the skillet and reduce heat to low. Cook for 6-8 minutes until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook 2-3 minutes longer.
Sprinkle crumbled feta cheese and fresh cilantro over the top. Drizzle with olive oil and extra chili flakes if desired. Serve immediately straight from the skillet with warm crusty bread for dipping into the saucy, eggy goodness.
Brown spicy lamb merguez sausages in the skillet before building the sauce. Slice and return them to the pan, then proceed with poaching the eggs for a heartier meal.
Stir a handful of fresh spinach into the sauce just before adding the eggs. Top with extra feta and watch it melt into the warm, spiced tomato mixture for added richness.
Build the base with sautéed leeks, spinach, Swiss chard, and herbs like cilantro and parsley. Use white pepper and cumin instead of paprika for a vibrant green version.
Stir a tablespoon of harissa paste into the tomato sauce for a fiery North African kick. Top with preserved lemon strips and fresh cilantro before serving.
