Equipment
Ingredients
Spice Blend
- 3 g dried basil
- 3 g dried chives
- 1½ g dried mint
- 1½ g dried oregano
Eggs and Sauce
- 15 ml grapeseed oil
- 100 g red onion, chopped
- 2 garlic, sliced
- 340 g roasted red peppers, drained and chopped
- 1 bay leaf
- 2 g red-pepper flakes
- 2 g salt
- 410 g whole peeled tomatoes
- 240 ml water
- 4 egg
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 165 kcal
- Protein
- 9 g
- Carbohydrates
- 14 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 279 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 186 mg
- Potassium
- 593 mg
- Calcium
- 86 mg
- Iron
- 2.7 mg
- Magnesium
- 43 mg
- Phosphorus
- 164 mg
- Zinc
- 1.2 mg
- Vitamin A
- 294 mcg
- Vitamin C
- 131 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 3.8 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.37 mg
- Niacin
- 1.7 mg
- Folate
- 88 mcg
- Water
- 297 g
Sources: USDA FoodData Central
Method
Combine the dried basil, chives, mint, and oregano in a small bowl. Stir to mix the herbs evenly.
Heat the oil in a 10-inch skillet over medium-low heat. Sauté the chopped onion and sliced garlic for 2-4 minutes until they are soft.
Add the roasted red peppers, bay leaf, and red-pepper flakes to the skillet. Season with salt and cook for 2 minutes, stirring until the pepper liquid evaporates.
Pour the canned tomatoes and their juices into the skillet. Crush the tomatoes into smaller pieces using a spatula.
Add 240ml of water to the pan. Increase the heat to high and bring the liquid to a simmer.
Reduce the heat and simmer the sauce for 5 minutes. Stir occasionally until the volume reduces by one-fourth and the sauce thickens.
Remove the bay leaf. Lower the heat to medium-low.
Crack the eggs directly into the sauce, keeping them spaced apart. Cover the skillet with a lid.
Cook for 5-8 minutes. The whites should be fully set while the yolks remain runny.
Garnish with 2 teaspoons of the prepared herb blend and serve the eggs immediately.
Chef's Notes
- For a deeper flavor, roast your own red peppers instead of using jarred. Charring them over an open flame or under a broiler will impart a wonderful smoky depth.
- Don't overcrowd the skillet when adding the eggs. This ensures they poach evenly and don't stick together, allowing for perfect individual yolks.
- The thickness of your sauce is crucial for poaching. If it's too thin, the eggs might spread too much. If it's too thick, the eggs may not cook through properly. Aim for a consistency that coats the back of a spoon.
- Taste and adjust the salt and red-pepper flakes before adding the eggs. The sauce should be well-seasoned as it forms the primary flavor for the dish.
- Serve with crusty bread for dipping into the rich sauce and runny yolks – it's an essential part of the experience!
Storage
Refrigerator: 2 days — Best consumed immediately; eggs will toughen upon reheating.
Reheating: Gently warm the sauce in a pan over low heat until steaming.
Troubleshooting
Egg yolks are hard and overcooked
Cause: The skillet was covered for too long or the heat was too high.
Fix: Cannot be fixed; serve as hard-cooked eggs.
Prevention: Check the eggs at the 5-minute mark and remove from heat as soon as whites are set.
Sauce is too watery
Cause: The sauce was not reduced enough before adding the eggs.
Fix: Remove eggs carefully and simmer sauce longer, though eggs may overcook.
Prevention: Ensure the sauce has thickened and reduced significantly in step 6.
Cultural Context
This dish draws inspiration from Nigerian flavors, particularly the use of rich, spiced tomato bases common in many West African stews and sauces. While not a traditional dish with a long history, it incorporates elements like roasted peppers and aromatic herbs that are widely appreciated across various cuisines, adapted here for a breakfast setting.
