Equipment
* optional
Ingredients
Sauce Base
- 30 ml extra virgin olive oil, cold
- 1 yellow onion, finely diced
- 1 red bell pepper, seeded and diced
- 3 garlic, minced
- 5 g ground cumin
- 5 g smoked paprika
- 2 g ground coriander
- 800 g crushed canned tomatoes
- 5 g kosher salt
- 2 g black pepper, freshly ground
Eggs and Garnish
- 4 large eggs, room temperature
- 50 g feta cheese, crumbled
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place a large skillet over medium heat and warm the olive oil.
Add the diced yellow onion and red bell pepper to the skillet. Sauté using a wooden spoon until the vegetables soften and the onion turns translucent, about 8 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, and ground coriander. Cook constantly until highly fragrant, about 1 minute.
Pour in the crushed tomatoes, kosher salt, and black pepper. Stir to combine, bringing the mixture to a gentle boil.
Reduce the heat to low. Simmer the sauce uncovered until it thickens and reduces slightly, about 10 minutes. The sauce should have a thick, stew-like consistency.
Using the back of the wooden spoon, create 4 small wells in the surface of the thickened tomato sauce.
Crack one egg into a small ramekin, then gently slip it into a well. Repeat for the remaining three eggs.
Cover the skillet with the lid and poach the eggs in the simmering sauce until the whites are opaque and set, but the yolks remain soft and runny, about 5 to 8 minutes. The sauce temperature will be around 90C to 95C (195F to 205F).
Remove the skillet from the heat immediately. Garnish the surface with crumbled feta cheese and freshly chopped cilantro.
Serve directly from the skillet alongside crusty bread or warm pita for dipping.
Chef's Notes
- To achieve perfectly cooked eggs, use room temperature eggs as cold eggs drop the temperature of the sauce locally, leading to uneven cooking.
- Do not skip the step of blooming the dry spices in the oil and vegetable mixture; fat-soluble flavor compounds in the cumin and paprika require heat and fat to release fully.
- If your canned tomatoes are particularly acidic, adding half a teaspoon of granulated sugar during the simmering phase can balance the flavor profile beautifully.
Storage
Refrigerator: 3 days — Store the sauce only. Fresh eggs should be poached when reheating.
Freezer: 3 months — Freeze the tomato sauce base only without eggs or cheese.
Reheating: Warm the sauce in a skillet over medium heat, then proceed with creating wells and poaching fresh eggs.
