A delightful twist on a classic Middle Eastern dish, featuring eggs poached in a spiced tomato sauce, garnished with fresh herbs.
Heat the olive oil in a non-stick skillet over medium heat.
Using extra virgin olive oil enhances the flavor of the dish.
Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the chopped tomatoes, paprika, cumin, salt, and black pepper to the skillet. Stir well and let it simmer uncovered.
Simmering uncovered allows the sauce to thicken and concentrate its flavors.
Create four wells in the sauce using the back of a spoon and crack an egg into each well.
Ensure the sauce is gently simmering before adding the eggs for even cooking.
Cover the skillet partially with a lid and cook until the eggs are done to your liking.
For runny yolks, cook for a shorter time; for firmer yolks, cook longer.
Garnish with freshly chopped parsley and serve immediately.
Adding the garnish just before serving keeps it fresh and vibrant.
