Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 oz) crushed tomatoes
  • Salt and black pepper to taste
  • 4 large eggs
  • Fresh cilantro or parsley, chopped, for garnish
  • 2 cups labneh or Greek yogurt
  • 4 pita breads, warmed

Instructions:

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced onion and red bell pepper; sauté until soft (about 5 minutes).
  3. Stir in the minced garlic, cumin, paprika, and cayenne; cook until fragrant (1-2 minutes).
  4. Pour in the crushed tomatoes, stirring to combine; season with salt and pepper.
  5. Let the tomato sauce simmer for 10 minutes, allowing it to thicken.
  6. Using a spoon, make small wells in the sauce and crack an egg into each well.
  7. Cover the skillet and let the eggs poach until the whites are set, about 5-7 minutes (yolks should remain slightly runny).
  8. Remove from heat, garnish with fresh herbs, and serve hot with labneh and pita.