Meta note: I’ve been neglecting this blog for far too long, but I’ve decided to finally start doing something with it. I’m planning to post a new recipe every Sunday from here on out.
This classic Middle Eastern* dish of eggs poached in tomato sauce has become a favorite of mine, and a go-to whenever I need to throw together a simple meal quickly. It comes together in about half an hour, and is more filling than you might expect, not to mention positively delicious.
- One 28 oz (794 g) can crushed tomatoes, or equivalent amount of diced fresh tomatoes
- Four to six eggs, depending on your preferred ratio of egg to sauce
- One large yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- One large bell pepper (any color), chopped
- Olive oil (enough to coat the bottom of the pot)
- Cumin powder
- Turmeric powder
- Cinnamon powder
- Cayenne pepper
- Dash of sea salt
I don’t usually measure the spices precisely, but I would estimate that I use about half a teaspoon of cinnamon, 1 teaspoon each of cayenne pepper and paprika, and 2 or 3 teaspoons each of cumin and turmeric. Feel free to use more or less as per your tastes.
In a large pot, sauté onions in olive oil on medium heat, stirring occasionally, until they start to brown. Combine with garlic, peppers, and spices, and continue to sauté for another minute or two. Add tomatoes and simmer for about 10 minutes, or longer if you prefer the sauce to be thicker. Crack the eggs into the sauce, cover the pot, and continue to simmer until the eggs are cooked to your preferred texture. If you like the yolks to be slightly runny (as I do), this will be about 4 to 5 minutes; if you prefer them to be more firm, it will probably be closer to 7 minutes.
This dish pairs well with flatbread (which I will post a recipe for next week!), but is also yummy on its own.