A simple and delicious dish of poached eggs and deliciously spiced tomato and onion sauce. Ras El Hanout is a spice common to North African and Middle Eastern dishes. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer.
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Prep Time: 5 minutes – Cook Time: 25 minutes – Total Time: 30 minutes
Yield: Serves 4-6 servings
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Ingredients:
2 TBSP Olive Oil (Caramelized Garlic or Marrakesh Moroccan)
1 Onion, diced
1 Red Bell Pepper, seeded and diced
2 tsp Ras El Hanout
2 tsp Sea Salt (Sriracha or Habanero)
1 can (28 oz) Fire Roasted Crushed Tomatoes
1 can (14 oz) Chickpeas
6 Eggs
3 TBSP Feta cheese, crumbled
1/4 cup Cilantro, chopped to garnish
1 Onion, diced
1 Red Bell Pepper, seeded and diced
2 tsp Ras El Hanout
2 tsp Sea Salt (Sriracha or Habanero)
1 can (28 oz) Fire Roasted Crushed Tomatoes
1 can (14 oz) Chickpeas
6 Eggs
3 TBSP Feta cheese, crumbled
1/4 cup Cilantro, chopped to garnish
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Instructions:
1. Heat the oil in a large oven safe skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add Ras El Hanout, sea salt, tomatoes and chickpeas.
2. Cook, stirring occasionally, until the mixture thickens and becomes a sauce, about 10 minutes.
3. Strategically crack the eggs atop the tomato sauce. Sprinkle with feta cheese, cover and allow the eggs to cook until the whites are no longer runny, about 10 minutes. Sprinkle with cilantro and enjoy!
