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A delicious dish from North Africa, it is inexpensive and very healthy. With only a few ingredients, the flavors far exceed the seemingly simple preparation.

2 TB olive oil

1 cup chopped yellow onion

1 red bell pepper, deseeded and chopped

3 garlic cloves, minced

1 TSP smoked paprika

1 TSP cumin

1 28-ounce can fire roasted, crushed tomatoes

1/8 TSP cayenne pepper

5 eggs

Handful of fresh arugula

¼ cup goat cheese or feta

Toasted sliced bread

In a 12” skillet, heat the olive oil until shimmering. (I prefer a non-stick skillet with a lid or an enamel coated cast iron pan.) Add the chopped onion and bell pepper, cook over medium-low heat until translucent. Sprinkle with a bit of salt and pepper. Next add the garlic, cumin and paprika. Cook about 1 minute, until very fragrant.

Next pour in the fire-roasted tomatoes (I have used just crushed tomatoes and it works fine too! For an extra kick you can add some harissa paste 1 -2 TB). Add additional salt and pepper to taste. (I cannot give you an exact amount. Every brand of tomatoes has a different amount of sodium. I recommend you season to your taste.) Simmer 15 – 20 minutes or until the tomatoes have thickened.

(**At this point you may separate the sauce into individual dishes add one egg per dish and finish in the oven. 400˚F for 8 minutes)

Make 5 wells in the sauce and crack an egg in each one. Cover the skillet and cook an additional 8 minutes. Garnish with the cheese and arugula. Serve with toasted bread.

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