Thursday, February 9


I’m always looking for new egg dishes (some of my favorites are here, here, and here) because they’re cheap, easy, and versatile enough for any meal of the day. This dish is another winner from Plenty (see previous here) and such a unique recipe from anything I’ve made before (plus, the name is really fun to say). It actually was recommended to me a few months ago by my brother and sister-in-law and their rave reviews convinced me to try it. The sweet peppers, onions, and tomatoes create a nice bed for the poached eggs and the whole thing gets a kick from some fresh herbs and spices. I like to serve it with toasted baguette for some added crunch and texture.

  • Heat a small dutch oven* over high heat and add in 1/2 tsp. cumin seeds. Let seeds toast for 2 minutes.
  • Add in 3 tbsp. olive oil and 1 sliced onion and cook for 5-6 minutes, or until translucent.
  • Add in 2 sliced bell peppers, 2 tsp. turbinado sugar,** 1 tbsp. minced parsley, 1 tbsp. minced cilantro, and the leaves from 4 sprigs of thyme.
  • Let mixture cook for 10 minutes, stirring occasionally.
  • Stir in 4 diced tomatoes, 1/2 c. water, 1 large pinch saffron, and a large pinch of red chile flakes and turn the heat to low.
  • Let sauce cook for 15-20 minutes, adding more water as necessary to form a pasta-sauce consistency.***
  • Check sauce for seasoning and add salt, pepper, or hot sauce as desired.
  • Divide veggie mixture into two individual-sized lidded pans, then create two wells in the middle of each.
  • Drop a raw egg into each well, then cover the pans with a lid and let cook on low heat for 10-15 minutes, or until egg whites have set and yolks are at your desired doneness.
  • Bring each pan to the table and serve with toasted baguette slices.
Serves two
*Or deep skillet.
**Or regular brown sugar or honey.
***I added about 1/2 c. more water to mine.