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Poached Eggs in Spicy Tomato Sauce

Poached Eggs in Spicy Tomato Sauce
© Lena Staal
Home Food & Drinks Recipes Cooking Poached Eggs in Spicy Tomato Sauce

Poached Eggs in Spicy Tomato Sauce

Vegetarian
Breakfast

A breakfast that immediately transports you to the bazaars of the Middle East with its wonderful aroma of cumin and lots of fresh herbs.

Serves 2

Ingredients
2 red bell pepper, seeded and cut into strips
2 medium-sized onions, sliced
2 garlic cloves, finely chopped
1 can of peeled tomatoes
4 eggs
80 g feta cheese
1 tablespoon(s) cumin seeds
1 teaspoon(s) spicy paprika
1 red Thai chilli, chopped
a few sprigs of coriander, parsley and mint, the leaves plucked and roughly chopped
3 tablespoon(s) olive oil

Preparation:

  • Toast the cumin briefly in a dry pan until it smells aromatic, then grind to a powder in a mortar.
  • Heat the olive oil in a wide deep pan (use one with a lid). Add the pepper and onion and fry without stirring until they have taken on a good colour.
  • Stir well and repeat until the vegetables are soft and have a nice colour. Add the cumin and garlic and stir-fry for two minutes.
  • Add the tomatoes, paprika and chilli. Mash the tomatoes a little using a wooden spoon.
  • Bring the mixture to a simmer and let it bubble gently for 10–15 minutes until the sauce is reduced a little.
  • Using a spoon, press four wells into the sauce and slide 1 raw egg into each. Crumble the feta over the eggs and sauce. 
  • Cover with the lid and cook until the eggs are just set and the feta has melted a little, 4–5 minutes.
  • Sprinkle with the herbs and serve with crusty white bread or flatbread.
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