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Eggs poached in spiced tomato-pepper sauce. One skillet, no rules. Serve with crusty bread.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $8.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 6 large eggs
- 28 oz canned crushed tomatoes (one can)
- 1 medium red bell pepper (diced)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 3 tbsp olive oil (plus more for finishing)
- 2 tbsp harissa paste
- 1 tsp cumin
- 1/2 tsp caraway seeds
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice (or red wine vinegar)
- 1/4 cup flat-leaf parsley (chopped)
- 1/4 cup crumbled feta cheese (optional)
- 1 loaf crusty bread (for serving)
Instructions
- 1
Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add cumin, caraway seeds, ground coriander, and smoked paprika. Bloom spices in the oil for 30-45 seconds until fragrant and sizzling, stirring constantly.
2 tbsp olive oil1 tsp cumin1/2 tsp caraway seeds1 tsp ground coriander1 tsp smoked paprikaBlooming spices in oil before adding anything else releases their essential oils and deepens the flavor of the entire dish.
- 2
Add diced onion and bell pepper to the bloomed spices. Cook 5-6 minutes until softened. Add garlic and harissa paste, stirring to combine. Cook 1 minute until fragrant.
1 medium yellow onion1 medium red bell pepper4 cloves garlic2 tbsp harissa paste - 3
Add crushed tomatoes, salt, and pepper. Simmer 10 minutes until sauce thickens and flavors meld.
28 oz canned crushed tomatoes1 tsp salt1/2 tsp black pepper - 4
Make 6 wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the skillet and cook 5-8 minutes until whites are set but yolks are still runny.
6 large eggsCover with a lid but check frequently — the difference between runny and hard yolks is about 1 minute.
- 5
Remove from heat. Squeeze lemon juice over the top. Sprinkle with crumbled feta and flat-leaf parsley. Drizzle with remaining olive oil. Serve immediately from the skillet with warm crusty bread for scooping.
1 tbsp lemon juice1/4 cup crumbled feta cheese1/4 cup flat-leaf parsley1 tbsp olive oil1 loaf crusty bread
Pairs With
Dry Provençal rosé
Light and refreshing with enough body for the spiced tomatoes
Light unfiltered wheat beer
Soft and smooth, doesn't compete with the spiced sauce
Traditional Moroccan mint tea
The authentic regional pairing — sweet mint cools the spice
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Coffee's brewing. Pancakes on the griddle. No rush. Just acoustic warmth.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •The sauce should be thick enough that the eggs sit on top, not sink to the bottom.
- •Serve it straight from the skillet — everyone scoops directly with bread.
- •Harissa is the soul of this dish — don't skip it. Adjust the amount to your heat preference.
Substitutions
- crushed tomatoes → fire-roasted diced tomatoes
- feta cheese → goat cheese or omit for dairy-free
- red bell pepper → roasted red peppers from a jar
- harissa paste → 1 tsp cayenne + 1 tsp smoked paprika + 1/2 tsp caraway in a pinch
- lemon juice → red wine vinegar
Leftovers
Sauce stores well for 4 days. Cook fresh eggs when reheating. Don't store cooked eggs in the sauce.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
