This spicy tomato stew with poached eggs is a serious brunch treat - an authentic middle eastern treat! There are so many variations of this dish, from combinations of spices to cheeses, to fresh herbs. Some regions will even add veggies and minced meat. However, I've landed on making a super simple version with my favourite combination of flavours and spices thats perfect to wipe the skillet clean with some freshly baked garlic bread!
Ingredients:
Half a red onion, diced
1 red bell pepper, diced
1 green chilli, minced
5 garlic cloves, minced
1 can diced tomato, or 5 fresh tomato, chopped
2 tbsp tomato paste
1 tsp chilli powder
2 tsp ground cumin
4 eggs
Feta Cheese
Salt Pepper
Olive oil
Handful of basil
Method:
1) Make the sauce – Heat the iron skillet with olive oil - I recommend using a skillet because it adds a really nice burnt flavour to the dish). Add to the skillet the onion, bell pepper, green chilli, and garlic. Sweat it out for about a minute or two then add in your spices, salt, pepper, cumin and chilli powder. Cook for 2 mins and add your tomato ingredients, let it simmer. The sauce will start to thicken.
2) Poach the eggs – Carefully crack your eggs into a section of the sauce, one at a time. Let it simmer and cook through. You can cover the dish at this point to have the eggs cook faster. It will take about 5 mins for the eggs to start cooking through.
3) Last touches – Sprinkle on the dish the feta and then the basil. Cover the dish, turn off the heat and let cook for another 5 mins. Check your eggs to see that its at your desired consistency. I like them runny so I can dip my bread into the yolk.
4) Plate the dish with garlic bread on the side, and then its OM NOM NOM time! So simple & So good!
Xo,
Biya
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