Spiced Tomato and Egg Skillet

A flavorful and quick one-pan meal featuring tender eggs poached directly in a rich, aromatic tomato and pepper sauce, perfectly complemented by warm ciabatta bread and a light green salad.

• Prep: 8 min
• Cook: 19 min
• Total: 27 min
• Servings: 4
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $3.33/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Pescatarian

Tags

• quick
• one-pot
• savory
• healthy
• comfort food

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 green bell pepper (diced)
• 3 clove garlic (minced)
• 0.75 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 28 ounce diced tomatoes (undrained)
• 2 tablespoon tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 large eggs
• 0.25 cup fresh cilantro (chopped)
• 8 ounce ciabatta bread
• 4 cup mixed greens
• 0.5 English cucumber (thinly sliced)
• 2 tablespoon red wine vinegar
• 0.25 teaspoon sugar

Instructions

1. Heat 1 tablespoon of olive oil in a large oven-safe skillet (10-12 inch) over medium heat for 1 minute. Add the diced yellow onion and green bell pepper and sauté for 3-5 minutes, until softened.
2. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
3. Stir in the canned diced tomatoes (undrained), tomato paste, 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and the optional 1/4 teaspoon of sugar. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 5 minutes, allowing the flavors to meld.
4. Make four small wells in the tomato sauce using the back of a spoon. Carefully crack one large egg into each well. Cover the skillet and continue to simmer for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preferred doneness).
5. While the eggs are cooking, prepare the side salad: In a medium bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, and a pinch of the remaining salt. Add the mixed greens and thinly sliced English cucumber, tossing to coat.
6. Once the eggs are cooked, garnish the skillet with fresh cilantro if desired. Serve immediately with warm ciabatta bread and the side salad.

Notes

Leftovers can be stored in an airtight container for up to 2 days. Gently reheat on the stovetop or in the microwave, being careful not to overcook the eggs.

Nutrition (per serving)

• Calories: 395
• Protein: 18.9 g
• Carbohydrates: 44.8 g
• Fat: 16.5 g
• Fiber: 6.7 g
• Sodium: 639 mg
• Saturated Fat: 3.7 g
• Sugar: 7.4 g
• Cholesterol: 139 mg