Eggs poached in a thick, smoky tomato-and-pepper sauce — one skillet on the table with spoons.
Ingredients
- 8 eggs
- 800 g canned crushed tomatoes
- 1 onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 5 g ground cumin
- 4 g smoked paprika
- Pinch of chili flakes
- 30 g olive oil
- 8 g sea salt
- Parsley or cilantro, to finish
Click an ingredient once it's in the bowl.
Method
- Soften the onion and pepper in the oil over medium heat, 6-8 minutes. Add the garlic, cumin, paprika, and chili flakes for 1 minute.
- Add the tomatoes and salt and simmer 15 minutes until noticeably thick — a wet sauce makes watery eggs, so don't rush this.
- Make eight wells and crack an egg into each. Cover and cook 6-8 minutes until the whites set but the yolks are still soft.
- Shower with herbs and bring the skillet to the table.