This popular middle eastern dish is one I have had my eye for a while! I always mean to make it but then something else comes up and alas. I finally got my chance and I couldn’t believe how easy it is! Not to mention fragrant and will draw everyone into your kitchen. Which is perfect because this dish is best served right out of the pan with big hunks of crusty bread (I picked up a loaf of rosemary sourdough) and dip it right into the pan to get all those delicious juices.
1 tablespoon olive oil
1 yellow onion
34 ounces of crushed San Marzano tomatoes
2 cloves of garlic
1 re bell pepper
1 tablespoon chili paste
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
Crusty bread and a handful of fresh cilantro and mint to serve
- Begin by chopping the onion and bell pepper. Mince the garlic and shallot.
- Sautee the onion with the olive oil over medium heat for 7-9 minutes until translucent. Add the bell pepper and sautee 7 minutes more until bell peppers are softened.
- Add the garlic and shallot and stir for another minute.
- Stir in the crushed tomatoes and bring to a slow simmer for 10 more minutes. Adding the chili paste and spices and stirring frequently.
- Using a spoon or spatula, gently make a little hole in the tomato sauce and crack an egg into it, letting the sauce poach the egg. Repeat this process for the remaining eggs, cooking about 10 more minutes or until the egg reached the desired runny-ness.
- Serve hot and topped with fresh herbs and crusty bread.