Ingredients :
- 1 medium yellow onion
- 4 cloves garlic
- 1/4 cup olive oil
- 2 (28 oz) cans tomatoes (crushed preferred or you can use a stick blender to crush diced or whole canned tomatoes)
- 2 tablespoons sweet paprika (Moroccan if available)
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper (adjust to spice preference)
- to taste salt
- 8-10 eggs
- 1/4 cup chopped parsley to garnish
Method :
- In a large skillet, sauté onions and garlic in olive oil on medium high until translucent and slightly browned.
- Add crushed red pepper and ground cumin to the pan and sauté 10-15 minutes then add the tomatoes, paprika and salt. Turn down to simmer and cook 10 minutes. The sauce should thicken slightly. If using diced or whole canned tomatoes, use a stick blender to crush the sauce to a rustic but not chunky consistency. Taste and adjust salt and spice to your preference.
- Crack egg directly into sauce and use a spoon to gently nestle them in so that they are almost covered by the sauce. Poach the eggs to desired doneness, about 5 minutes for medium whites and soft yolks. Gently shake the skillet and stir around eggs to help them cook evenly.
- Garnish with chopped parsley and serve with bread or pita.
0 komentar:
Posting Komentar