Ingredients
Scale
- 2 tbsp Olive Oil
- 2 cloves Minced Garlic
- 0.5 medium Yellow Onion, diced
- 0.5 medium Red Bell Pepper, diced
- 1.5 tsp Paprika
- 1.5 tsp Crushed Red Pepper Flakes
- 0.5 tsp Cumin
- 0.5 tsp Ground Coriander
- 0.25 tsp Salt
- 14 oz Canned Crushed Tomatoes
- 3 large Eggs
- Salt & Pepper to taste
- Goat Cheese, crumbled
- Cilantro, chopped
- 4 slices Bakery Bread
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the minced garlic, diced onion, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the paprika, crushed red pepper flakes, cumin, ground coriander, and salt. Cook for another minute until fragrant.
- Pour in the canned crushed tomatoes. Simmer the mixture for about 10 minutes, stirring occasionally, until it thickens slightly.
- Make three small wells in the sauce using a spoon. Crack an egg into each well.
- Cover the skillet and let the eggs poach for about 5 minutes, or until the whites are set but the yolks remain runny.
- Sprinkle the crumbled goat cheese on top and season the eggs with salt and pepper.
- Garnish with chopped cilantro before serving.
Notes
Serve with crusty bakery bread or warm pita for scooping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 260mg