Description

A simple and flavorful one‑pan dish of eggs gently poached in a spiced tomato and pepper sauce — perfect for breakfast, brunch, or a comforting meal anytime.

Ingredients

3 tbsp extra‑virgin olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
2 garlic cloves, chopped
1 tsp ground coriander
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes (optional)
Salt and pepper, to taste
6 medium tomatoes, chopped (or one 28‑oz can diced tomatoes)
½ cup tomato sauce
6 large eggs
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped

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Instructions

Heat olive oil in a large skillet over medium heat.
Add onion, bell pepper, garlic, spices, salt and pepper; sauté until vegetables soften (about 5 min).
Add chopped tomatoes and tomato sauce; cover and simmer for 15 min, then uncover and cook until sauce thickens.
Create 6 wells in sauce; crack an egg into each.
Reduce heat, cover skillet, and cook until egg whites are set and yolks reach desired doneness.
Uncover, sprinkle with parsley and mint, season with extra pepper or red pepper flakes.
Serve immediately with warm pita or crusty bread.

Notes

The sauce can be made ahead and reheated before adding eggs.
Leftovers (sauce and eggs) keep 1–2 days refrigerated; gently reheat with a splash of water if dry.
To add meat, brown ½ lb ground beef or lamb first, drain, then proceed with vegetables and sauce.