Monday, October 8, 2012


This north African dish is super delicious, and pretty flexible. My friend who ate it with me said it was her favorite dish while on her middle east trips, and that this dish served it justice. Note: pictured above is a half-batch, since I was only cooking for 2.

from Indulge & Devour 
serves 4

1/2 tsp. cumin seeds
3 Tbs. olive oil
2 cloves garlic, minced
1 large onion, peeled and sliced into half rings
2 red peppers, seeded and chopped finely
2 yellow peppers, seeded and chopped finely
2 Tbs. fresh thyme
2 Tbs. fresh parsley, chopped + extra for garnish
6 medium tomatoes, peeled and chopped
1/2 tsp. ground turmeric
1/2 tsp. smoked paprika
4 large eggs
salt and ground pepper to taste

1. In a large pan or skillet, dry roast the cumin seeds on medium-low heat for a few minutes until fragrant. Increase heat to medium, and add olive oil, garlic, and onions and saute until soft.
2. Add peppers, thyme, and parsley and cook on medium heat until softened (~10 mins).  Lower heat to medium-low, and add tomatoes, turmeric, paprika, and season to taste. 
3. Cook for another 15 minutes or so, until the liquids from the tomatoes and peppers have reduced to a chunky, thick sauce.
4. Make 4 spaces within the sauce, and crack egg into each one. Use a fork to spread the white around a bit, and season with salt and pepper.
5. Cover pan with a lid (or foil), and cook for another 5 minutes, until the egg whites have just set. Serve immediately.

1 comment:

  1. Just take extra care to not overcook the eggs!