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This Middle Eastern dish of eggs poached in spicy tomato sauce makes a tasty option for breakfast, brunch or dinner.


  • 2 Tbsp. olive oil
  • 1 small onion, chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 tsp. minced garlic
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 can (28 oz.) crushed tomatoes
  • 4 - 6 eggs
  • ½ cup feta cheese
  • 2 Tbsp. chopped parsley, toasted
  • 4 pieces pita bread, toasted


  1. Heat oil in a large skillet or wide sauce pan over medium heat. Add onion, jalapeño and garlic; cook 3-5 minutes until softened and fragrant. Add cumin, paprika, salt and pepper; cook 1 minute to gently toast spices. Add tomatoes, working up any bits that may have stuck to the bottom of the pan. Allow to come to simmer 10-15 minutes until slightly thickened.
  2. Crack eggs evenly over surface of sauce. Cover and cook until whites are set and yolks reach desired consistency, 8-10 minutes. Sprinkle with feta cheese and parsley. Serve with toasted pita. Refrigerate leftovers.
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