This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Middle East”. This one had to take some thinking because admittedly, I do not know a lot about middle eastern foods and the ones I do know, I have made before. Then I stumbled across this and everything about it sounded delicious. Poached eggs in spices and tomatoes, I am in. I overcooked the eggs a tad bit but other than that this was really good. I could see my self eating this for breakfast, lunch, or dinner.
Like I said, I happened to overcook the eggs a bit, so next time, I will cut the cook time of the eggs by a couple of minutes.
I tended to make this a bit spicy but you could make it sweeter by adding less spicy spices and more sugar.
A** Blood is a hot chili powder that I make with ghost chilis but you can use any sort of hot sauce or powder.
- Cuisine: Middle Eastern
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Heat Olive Oil in a large skillet over medium heat.
- While the Olive Oil is heating up, chop the Onion.
- When the Olive Oil is hot, add the chopped Onion and saute until it begins to soften (about 3 – 5 minutes)
- While the Onion is sauteing, peel and mince the Garlic. Add the Garlic to the hot skillet and stir to coat. Continue to saute until fragrant (about 1 – 2 minutes)
- Meanwhile, seed and chop the Red Bell Pepper. Add the Red Bell Pepper to the hot skillet and saute until softened (about 5 – 7 minutes).
- Add the Tomatoes (with juices) and Tomato Paste to the skillet, and stir until blended.
- Add the Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper, A** Blood, and Sugar. Stir well.
- Allow the mixture to simmer until it starts to reduce (about 7 – 10 minutes).
- Add the Pepper and Salt, taste, and adjust spices if necessary. Add more Sugar for sweeter or more Cayenne Pepper or A** Blood for spicier.
- After the mixture has reduced a bit, crack the Eggs, one at a time, directly into the mixture. I like to start with 4 or 5 on the outside and 1 in the middle. Cover the skillet.
- Allow the mixture of simmer for 8 – 15 minutes (less for runnier and more for harder Eggs).
- While the Eggs are cooking, chop your Parsley.
- When the Eggs are done cooking, garnish with chopped Parsley, and serve immediately.