Marlena Spieler

Cook & Prep Time

20-25 min




This Middle Eastern dish of eggs poached in a tomato and pepper-spiced stew has taken the world by storm. Easy, tasty and nutritious, serve it for breakfast, supper or brunch, or even as a midnight feast.


  • eggs: 4 (for one egg per person) or 8 (2 eggs per person)
  • 800g canned cherry tomatoes
  • 2-3 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, coarsely chopped
  • 1 tsp cumin seeds
  • ½ red pepper, diced or thinly sliced
  • ½ yellow pepper, diced
  • ½ green pepper, diced or thinly sliced
  • large pinch or two smoked paprika
  • chopped fresh chili, to taste (depending on the heat level of the chili pepper, and your own taste)
  • small to medium bunch of coriander, coarsely chopped
  • a few spring onions, chopped to garnish
  • salt and pepper


Step 1

Heat the olive oil in a frying pan and add the onion and garlic; when softened, add the cumin seeds and cook together a few minutes to lightly toast the seeds.

Step 2

Add the red, yellow and green pepper, the paprika (and chili if using), and cook about 5 minutes or longer, or until the peppers are softened and lightly browned in places.

Step 3

Add the cherry tomatoes with all their juices and the coriander, leaving a little coriander aside to garnish if you wish; cook to reduce for about 10 minutes or until a thick sauce. Salt and pepper to taste.

Step 4

Using the back of a large spoon, make either 4 or 8 wells in the sauce, then crack an egg into each one.

Step 5

Put a lid on the frying pan, reduce the heat to low, and continue cooking for 5-8 minutes or until the eggs are done to your liking. Ideally: the whites should be firm, the yolks soft.

Sprinkle generously with the chopped green parts of the spring onions and remaining coriander if you wish, and serve.