Description

This is a versatile dish originally from Tunisia that can be served for breakfast/brunch or as dinner with a side salad and some crusy bread. It's a simple meal to make, with eggs poached in a vegetarian stew of green peppers, onion, garlic and tomatoes a

Ingredients

• 3 T. olive oil
• 1 large yellow onion, chopped
• 2 green peppers, chopped ( membranes discarded )
• 2 garlic cloves, peeled and chopped
• 1 t. ground coriander
• 1 t. sweet paprika
• 1/2 t. ground cumin
• pinch red pepper flakes, optional
• salt and pepper, to taste
• 6 vine-ripe tomatoes, chopped
• 1/2 c. tomato sauce
• 1 t. sugar
• 6 large eggs
• 1/4 c. chopped fresh parsley leaves
• 1/4 c. chopped fresh mint leaves

Steps

1. Heat 3 T. olive oil in a large cast iron skillet. Add onion, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until vegetables have softened, about 10 minutes.
2. Add tomatoes, tomato sauce and sugar; simmer until tomato mixture begins to reduce, about 10-12 minutes. Taste; adjust seasonings as desired.
3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture, making sure that the indentations are evenly spaced out. Gently crack an egg into each indention. Reduce heat; cover, cook on low until egg whites are set.