North African-Style Poached Eggs In Tomato Sauce

Name: North African-Style Poached Eggs In Tomato Sauce
Total time: 30
Yield: 4
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, minced; 1 medium onion, diced; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon turmeric; 1 teaspoon paprika; 1 teaspoon cumin; 2 tablespoons harissa paste; 2 tablespoons tomato paste; 28 oz canned diced tomatoes; 5 large eggs; finely chopped fresh parsley, for garnish; 1 loaf bread, sliced, for serving

Recipe by Alvin Zhou from tasty.co

Brunch 30 Mins.

Ingredients

4 servings

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2 tablespoons olive oil
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3 cloves garlic, minced
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1 medium onion, diced
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1 teaspoon salt
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1 teaspoon pepper
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1 teaspoon turmeric
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1 teaspoon paprika

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1 teaspoon cumin
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2 tablespoons harissa paste
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2 tablespoons tomato paste
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28 oz canned diced tomatoes
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5 large eggs
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finely chopped fresh parsley, for garnish
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1 loaf bread, sliced, for serving

Instructions

In a large cast-iron skillet, heat the oil over medium heat. Add the garlic and onion and cook until the onions is translucent and the garlic is starting to slightly brown.
Add the salt, pepper, turmeric, paprika, cumin, and harissa paste and cook until the spices are fragrant, about 1 minute.
Add the tomatoes and tomato paste and cook for 10-15 minutes, until the sauce has thickened to the point where pressing down with a spoon leaves an indent that holds its shape.
Taking the back of a large spoon, make 5 large indents into the sauce, using a left-to-right wiggling motion to ensure that the “walls” of the sauce are tall enough to contain an egg.
Crack an egg into each of the indents, then cook over low heat for 15-20 minutes, until the eggs are done to your liking. To speed up the process, cover the skillet with a lid.
Sprinkle with chopped parsley, then remove the pan from the heat. Serve with crusty bread to mop up all the sauce.
Enjoy!