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This tomato based recipe is filled with spices, bell peppers, feta cheese and poached eggs. It is perfect for breakfast but also delicious as a meal during the day. A good start to the season of Ramadan.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Appetizer, Main Course, tea time, Brunch, Iftar, Suhoor
Cuisine Middle Eastern, Israeli, African, Arabic
Servings 4 people


  • Large saute pan
  • Spatula
  • Chopping board
  • Knife


  • 2 tbsp Olive oil
  • 1 Onion
  • 1 Red bell pepper
  • 3 Garlic cloves
  • 2 tbsp Tomato paste
  • 2 tbsp Harissa paste
  • 1 tsp Cumin powder
  • 1/2 tsp Cayenne
  • 1/4 Chili flakes
  • 1 can Tomato chopped
  • 1 cup water
  • 4 Eggs


  • Fresh Coriander
  • Feta

Serve with

  • Pita bread


  • In a sauté pan on medium heat add some olive oil and add the chopped onion and garlic into the pan. Let it cook down until soft and translucent. Add the bell peppers and cook until slightly softened.
  • Add the spices and cook again for a couple of mins until dry. Add the harissa and tomato paste and cook for a min before adding the canned tomatoes and water. Season with salt and pepper before letting it cook down on low heat for a few minus.
  • Once the sauce has become a little thicker and is bubbling, crack four eggs once by one and gently drop them into the tomato sauce mixture. Cover the pan with a lid leaving a small gap for the steam to escape and cook until the desired doneness of your eggs. I like mine runny so I cooked it for 5 mins.
  • Remove from the heat, garnish with fresh herbs, feta and olive oil. Serve with pita bread.


  • If the sauce is too thick add some more water and let it cook on low heat. If it is too thin cook it on high heat until thickened.
  • Once it is cooked, serve immediately as the eggs will continue cooking in the heat of the sauce.