Though popularized as brunch dish, this North African spicy tomato & egg dish can be enjoyed any time of day. Customize with the adding in your favorite sausage, greens or soft cheese.Print
Though popularized as brunch dish, this North African spicy tomato & egg dish can be enjoyed any time of day. Customize with the adding in your favorite sausage, greens or soft cheese.
2 tablespoons neutral oil (sunflower)
1 medium red onion, thinly sliced
1 red bell pepper, seeded & thinly sliced
4 cloves garlic, sliced
1 chili (medium spicy), sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt to taste
black pepper to taste
1 can chopped tomatoes (14 ounce)
4 large eggs
handful fresh cilantro, roughly chopped
- Heat a medium sized frying pam over medium high heat. Add oil, onion, and the bell pepper. Saute until they have slightly softened are a bit charred, about 5 minutes.
- Lower the heat to medium, add in the garlic, chili pepper, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until garlic is fragrant.
- Stir in tomatoes and cilantro. Bring to a simmer.
- Use the back of your cooking spoon to create 4 craters in the sauce, and crack 1 egg into each hole. Cook for 7-10 minutes until egg whites are set and yolks are at desired doneness. If you like well done eggs, cover with a lid to help yolks firm up.
- Garnish with cilantro and chili slices. Enjoy with fresh bread.