Description
A vibrant Mediterranean-inspired dish featuring eggs poached in a savory tomato and bell pepper sauce, topped with fresh avocado and zesty salsa for a creamy, acidic finish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 ripe avocado, sliced
- 1/2 cup fresh salsa
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and red bell peppers, sautéing for about 5-7 minutes until softened.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, salt, and pepper. Stir well and simmer on low-medium heat for 10 minutes until the sauce thickens.
- Use a spoon to create 4 small wells in the sauce. Carefully crack one egg into each well.
- Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
- Remove from heat. Top with sliced avocado and dollops of fresh salsa. Garnish with parsley or cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Fusion