Description
A savory North African-inspired egg dish poached in a spiced tomato sauce, topped with homemade candied maple pecans for a unique sweet-and-salty contrast.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 28 oz can crushed tomatoes
- Salt and black pepper to taste
- 4 large eggs
- 1/2 cup pecan halves
- 3 tablespoons maple syrup
Instructions
- Heat olive oil in a large oven-proof skillet over medium heat. Add onion and bell pepper, sautéing for 5-7 minutes until soft.
- Stir in minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes and stir. Simmer on low for 10-15 minutes until the sauce thickens.
- In a separate small pan, combine pecans and maple syrup over medium heat. Stir constantly for 3-5 minutes until glazed and toasted. Remove and set aside.
- Use a spoon to create four wells in the simmering tomato sauce.
- Carefully crack one egg into each well. Cover the pan with a lid.
- Cook for 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Remove from heat and immediately top with the maple pecans. Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion