Eggs poached in a tomato sauce is a popular dish all around the Mediterranean. I like the North African version the best so I made this for Mah Jongg lunch yesterday. It is best if you make the sauce a day or more before hand so the flavors can marry, but if you do the whole thing at the last moment you won’t be disappointed.

1 large yellow onion- thinly slices

1 large red bell pepper- thinly sliced

1 T. Olive oil

1 fresh red chili pepper like a Serrano – thinly sliced

3 cloves of garlic-minced

1 28 oz. can of whole tomatoes

2 T. Smoked paprika

2 T. Cumin

1/3 cup crumbled feta cheese

Handful of oil cured black olives

6 eggs


In a big cast iron skillet on a big heat put the olive oil and the onions, Serrano and the bell peppers. Cook on high without stirring until they start to get a little charred. Then stir a little and contain cooking until a little more charred on the other sides. Add the garlic and cook another minute. Turn the heat down to medium, add the spices and stir around and cook for another minute.

Drain the tomatoes and add them to the pan. Chop up the whole tomatoes in the pan. Cook for another 15 minutes on medium. Taste and add salt and pepper. If you are doing this in advance stop here and store the sauce.

Heat the sauce in a fry pan and once hot make little Wells in the sauce one at a time a break eggs in the wells. Once all the eggs are in, sprinkle feta cheese on the whole thing and dot with olives. Cover the pan with a lid and let the eggs cook on medium heat. Sprinkle with cilantro when whites are cooked and yellows are stilly runny.

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