Spicy Tomato Poached Eggs (Print version)

Eggs simmered in spiced tomato sauce with peppers and onions, served with warm bread.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes or 5 cups fresh tomatoes, chopped
06 - 1 jalapeño, seeded and finely diced

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground coriander
12 - 1/4 tsp cayenne pepper
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - 1/4 cup fresh cilantro or parsley, chopped
16 - 1/4 cup crumbled feta cheese

→ To Serve

17 - 1 loaf crusty bread or pita

# Cooking Steps:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened.
02 - Stir in garlic and jalapeño; cook for 1 minute, until fragrant.
03 - Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly to develop flavors.
04 - Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
05 - Taste and adjust seasoning as needed.
06 - Make 6 wells in the sauce with a spoon. Crack an egg into each well.
07 - Cover skillet and cook for 6–8 minutes, until egg whites are set but yolks are still runny. Cook longer if firmer eggs are preferred.
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like something you simmered all day
  • The runny yolks create an instant creamy sauce when mixed into the tomatoes
  • Its equally perfect for a fancy brunch or a solo dinner in your sweatpants
02 -
  • Don't rush the initial vegetable sauté, this layering of flavors is what makes it taste restaurant quality
  • Make sure your wells are deep enough or the eggs will spread too thin and overcook
  • The residual heat continues cooking the eggs, so remove from heat when whites look almost done
03 -
  • If your sauce looks too thick, add a splash of water before making the wells
  • A cast iron skillet creates the most beautiful presentation and holds heat perfectly
  • Make extra sauce and freeze it for a 15 minute weeknight meal
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