Description
A vibrant North African-inspired dish featuring eggs poached in a spiced tomato sauce, topped with fresh avocado and zesty salsa for a perfect balance of heat and creaminess.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 oz can crushed tomatoes
- 4 large eggs
- 1 ripe avocado, diced
- 1/2 cup fresh salsa
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing until soft and translucent.
- Stir in minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes. Reduce heat to low and simmer for 10-15 minutes until the sauce thickens.
- Season the sauce with salt and black pepper. Use a spoon to create four small wells in the sauce.
- Carefully crack one egg into each well. Cover the skillet with a lid.
- Cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
- Remove from heat. Top each egg with diced avocado and a spoonful of fresh salsa.
- Garnish with fresh parsley and serve immediately with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean/Fusion