A North African dish of savory eggs poached in a pepper tomato sauce.
2 tablespoon Olive oil
1 large Onion
3 ounces Mushroom
1 cup Red pepper
1 Jalapeno Pepper
1 teaspoon Salt
1 teaspoon Ground cumin
1/2 teaspoon Paprika
1/2 teaspoon Turmeric
1/2 teaspoon Black pepper
1/4 teaspoon Cayenne pepper
28 ounces San Marzano tomatoes
1/2 cup Water
6 large Eggs
2 tablespoons Feta or goat cheese
1 tablespoon Fresh Cilantro
1 teaspon Olive oil
6 Slices Baguette
Saute onions and mushrooms and salt until golden
Add peppers and saute till tender
Add spices and saute 2 minutes until infused
Add tomato sauce and water and cook slowly 10 min
Make a small well in the sauce for each egg.
Individually Crack eggs into a small bowl and the transfer to each well without breaking yolks
Cover and cook until eggs are poached.
Sprinkle with cheese and cilantro, drizzle with olive oil
Add sauce to bowls and top with egg.
Drizzle a little extra oil and serve with toast..
Fat: 16.1537003517 grams
Carbs: 30.2560527589 grams
Protein: 22.6940531556 grams
DEL SOL MARKET
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Horas de Operación:
Lunes – Domingo, 7am – 10pm
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