This traditional Tunisian dish makes the perfect spicy brunch!
Prep Time: 10minutes
Cook Time: 35minutes
Servings: 2to 4 servings.
2tablespoonsextra-virgin olive oil, plus more for drizzling
1small yellow onion, diced
1jalapeño or poblano pepper, seeds and ribs removed, finely chopped
1sweet red pepper, seeded and chopped(such as bell, gypsy, or corno di toro)
1 1/2teaspoonscoriander seed
3large cloves garlic, peeled
1/2teaspoonsalt, plus more for sprinkling
1 1/2tablespoonssweet paprika (Spanish or Hungarian)
1 1/2poundstomatoes (see note)
crusty bread, for serving
In a wide skillet (one that has a tight-fitting lid), warm the oil over medium heat. Add the onion and peppers, and saute until very tender and golden, stirring occasionally 10-15 minutes.
Meanwhile, crush the coriander and cumin seed in a mortar. Add the garlic and salt, and mash to a paste. Work in the paprika. Set aside.
Prepare the tomatoes while the onions continue to cook. Halve the tomatoes and cut or squeeze out the seeds and core into a strainer set over a bowl to catch the juices. Press on the solids to extract as much juice as possible, then add enough water to make 3/4 cup of liquid.
When the onions and peppers are cooked, stir in the spice mixture. Cook 1 minute, then add the tomato paste and work in. Add the juice/water mixture to deglaze, then add the tomatoes and sprinkle with a bit of salt. Cook the tomatoes until soft, turning occasionally, 10-20 minutes, adding a splash more water if the pan is looking dry; it should be thickly saucy.
When the tomatoes are cooked to your liking, make 4 divots in the tomatoes and crack an egg into each divot. Cover the pot and let the eggs cook for about 5 minutes, until the whites are set but the yolks are still soft.
Sprinkle the eggs with a bit more salt and a good grind of black pepper. Spoon the tomatoes and eggs onto plates or bowls and serve immediately with crusty bread drizzled with super-good olive oil.
Adapted from The New York Times and The Sunset Cookbook.This recipe is all about the tomatoes, so use the best you can find. I like dry-farmed early girls the best for flavor, but san marzanos and romas hold their shape better, so the choice is yours.Be sure to have some crusty bread on hand to mop up the saucy juices.It isn't traditional, but we liked this with a crumble of fresh goat cheese over the top.Nutritional values are based on one of two servings.