1 tbsp extra virgin olive oil

1/3 large yellow onion, chopped

2/3 green pepper, chopped (or ~1/3 cup)

1/2 garlic clove, finely chopped (a small pinch)

1/3 tsp ground coriander

1/3 tsp sweet paprika

1/6 tsp ground cumin (just a small pinch)

Pinch of red pepper flakes (optional)

Salt & black pepper, to taste

2 medium tomatoes, chopped (about 2 cups)

2 tbsp + 2 tsp tomato sauce (approx. 1/6 cup)

2 large eggs

1 tbsp + 1 tsp chopped fresh parsley

1 tbsp + 1 tsp chopped fresh mint

Instructions

Sauté the aromatics: Heat 1 tbsp olive oil in a small skillet over medium heat. Add the onion, green pepper, garlic, coriander, paprika, cumin, red pepper, salt, and pepper. Cook for about 5 minutes until softened.

Finish the sauce: Stir in the chopped tomatoes and tomato sauce. Cover and simmer for 10–12 minutes. Uncover and simmer a few minutes longer to thicken.

Add the eggs: Use a spoon to make 2 small wells in the sauce. Gently crack 1 egg into each well.

Poach: Reduce heat to medium-low, cover, and cook until the whites are set and yolks are to your preferred doneness (about 4–5 minutes for runny yolks).

Garnish: Top with the fresh parsley and mint, and serve warm with pita or crusty bread.

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