Description
A vibrant and hearty skillet dish of eggs poached in a rich, spiced tomato sauce with tender roasted potatoes, garnished with fresh chives. This Middle Eastern-inspired meal is perfect for breakfast, brunch, or any time you want a flavorful, comforting dish.
Ingredients
Units
Scale
- 3 large eggs
- 1 cup diced potatoes, roasted or pan-fried
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Stir in cumin, smoked paprika, and chili flakes. Cook for 1 minute.
- Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes until sauce thickens slightly.
- Stir in roasted or pan-fried potatoes, mixing gently.
- Make three small wells in the sauce and crack an egg into each well. Cover the skillet and cook until eggs are done to your liking, about 5-7 minutes for runny yolks.
- Garnish with fresh chopped chives and serve warm with crusty bread.
Notes
- Use waxy potatoes for best texture when roasting or frying.
- Covering the skillet helps the eggs cook evenly; adjust time for firmer yolks.
- Serve with crusty bread or pita to soak up the sauce.
- Adjust chili flakes according to your heat preference or omit if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 210mg
