If you’re looking to impress your friends and family, this recipe of perfectly poached eggs in a delicious tomato and bell pepper gravy is perfect for a late morning, or afternoon gathering. It’s so easy to make, tasty, and filling. Go ahead….give it a try!
2 Tbsp extra virgin olive oil
1/2 large onion, peeled and diced
2 cloves garlic, minced
1 large red bell pepper (you can also use 1/2 red and 1/2 orange)
4 cups ripe diced tomatoes or 2 cans (14 oz. each) diced tomatoes
1 tsp ground cumin
1 tsp mild chili powder
1/8 teaspoon cayenne pepper or less, if you prefer less spicy
Salt and pepper to taste
Pinch of sugar
Fresh chopped parsley for garnish
Heat olive oil in a large skillet over medium-low heat. Add onion and bell pepper and cook for about 20 minutes, till they are soft. Add garlic and cook until tender, 1 to 2 minutes; Add all the spices and stir for a minute. Pour in tomatoes and season with salt and pepper ; simmer for 10 minutes or until the tomatoes have thickened. You can adjust the spices at this point as well. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked. Alternatively, you can also heat the oven to 375 degrees and bake the eggs for 7-10 minutes Garnish with fresh parsley and serve with warm whole wheat pita or bread.