Ingredients
The Base: 2 tbsp extra virgin olive oil, 1 medium onion (diced), 1 red bell pepper (seeded and diced), 3 cloves garlic (minced).
The Sauce: 1 can (800g) whole peeled tomatoes (crush them by hand for texture) or 6–8 ripe fresh tomatoes.
The Spices: 1 tsp ground cumin, 1 tsp sweet paprika, ¼ tsp cayenne pepper (optional for heat), salt and black pepper to taste.
The Eggs: 4–6 large pasture-raised eggs.
The Garnish: Fresh basil or cilantro (as seen in your photo), and a drizzle of olive oil.
For Serving: Thick slices of toasted sourdough or challah bread.
Instructions
Sauté the Aromatics: Heat the olive oil in a large skillet or deep pan over medium heat. Add the onions and bell peppers. Cook for about 5 minutes until the onions become translucent and soft.
Bloom the Spices: Stir in the garlic, cumin, paprika, and cayenne. Toast them for 1 minute until fragrant. This “waking up” of the spices is the secret to a deep flavor.
Simmer the Sauce: Pour in the tomatoes. Reduce the heat to low and simmer for 10–15 minutes until the sauce thickens and the flavors meld. If it gets too dry, add a splash of water.
Poach the Eggs: Use a large spoon to make small “wells” in the sauce. Crack an egg directly into each well.
The Finish: Cover the pan with a lid and cook for 5–8 minutes. You want the egg whites to be set (opaque white) but the yolks to remain runny and liquid.
Garnish & Serve: Remove from heat. Top generously with chopped fresh herbs (like the basil in your image). Serve immediately in the pan with plenty of bread for dipping.
