Middle Eastern Poached or Baked Eggs


2 tbsp olive oil
1 small red onion , peeled, halved and sliced
1 garlic clove , minced
1 small red capsicum (bell pepper) , halved lengthways and sliced into 0.5cm/1/4” strips
1 tomato , diced
400 g / 14 oz can crushed tomatoes
1 tbsp tomato paste
1/2 cup / 125 ml chicken or vegetable broth (or water)
1 tsp EACH paprika and cumin
1/4 tsp EACH black pepper and cayenne pepper (or other hot spice, adjust to taste)
1/2 tsp salt
4 eggs eggs (up to 6 eggs ok)
2 tbsp fresh parsley or coriander / cilantro , roughly chopped
Pita or crusty bread, to serve


Preheat oven to 180C/350F (if intending to bake them).

Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.

Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty.

Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.

Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don’t want dry sludge, needs to still be saucy).

Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set.

Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.

Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

Enjoy !!!

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