Description
A warm and inviting dish of eggs poached in a rich, spiced tomato sauce, perfect for brunch.
Ingredients
- 2 tablespoons Olive Oil
- 1 teaspoon Minced Garlic
- ½ medium Yellow Onion, diced
- ½ medium Red Bell Pepper, diced
- 1½ teaspoons Paprika
- 1½ teaspoons Crushed Red Pepper Flakes
- ½ teaspoon Cumin
- ½ teaspoon Ground Coriander
- ¼ teaspoon Salt
- 14 ounces Canned Crushed Tomatoes
- 3 large Eggs
- Goat Cheese, crumbled
- Cilantro, chopped
- 4 slices Bakery Bread
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic, diced onion, and diced red bell pepper. Cook for 5-7 minutes or until the vegetables are soft.
- Stir in the paprika, crushed red pepper flakes, cumin, ground coriander, and salt. Cook for another minute to toast the spices.
- Pour in the canned crushed tomatoes. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to mix.
- Make little wells in the sauce and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.
- Once cooked, crumble goat cheese on top and garnish with chopped cilantro.
Notes
Best enjoyed hot with crusty bread or pita. Leftovers can be stored for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean