Eggs poached in a spiced tomato and bell pepper sauce. A warming, protein-rich breakfast inspired by North African cuisine.
Dice onion and bell pepper. Mince the garlic.
Heat olive oil in a deep skillet over medium heat.
Saute onion and bell pepper for 5 minutes until softened.
Add garlic, cumin, and paprika; cook for 1 minute until fragrant.
Pour in crushed tomatoes (use tomato paste + diced tomato), season with salt, and simmer for 10 minutes.
Make 4 wells in the sauce and crack an egg into each.
Cover and cook for 5-7 minutes until egg whites are set but yolks are runny.
Garnish with fresh parsley and serve with sourdough.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.