Poached eggs in a spicy tomatoes, peppers and onions sauce.


  • Servings: 2
  • Difficulty: easy
  • Print



  • 4 eggs
  • red bell peppers
  • 250 g cherry tomatoes
  • 100 ml plain tomatoes sauce
  • 1 small onion
  • 2 handfuls of baby spinach
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili flakes
  • Salt
  • Pepper


  1. Wash the vegetables. Slice the pepper, dice the onion and chop the cherry tomatoes in half.
  2. In a large pan heat the olive oil and add the onion and all the spices (cumin, smoked paprika, chili flakes). Add some water (2 tbsp) and stir fry until the onion is soft and golden.
  3. Add the chopped tomatoes and the tomatoes sauce. Lower the heat and cook for 5 minutes until you obtain a sauce.
  4. Add the sliced peppers, salt and pepper. Add some water (less than 1/2 glass) and cover with a lid. Cook for 15 minutes on a medium/low heat.
  5. Add the spinach and cover for another 5 min.
  6. Create some holes with a spoon and crack the eggs in them. Cover with a lid and cook until the whites are firm.
  7. Serves with toasted bread and fresh coriander.

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