A simple, flavorful Middle Eastern dish featuring eggs poached in a rich tomato sauce. Perfect for breakfast, brunch, or dinner using your favorite kitchen tools!
Ingredients
Main Components:
- 4-6 eggs
- 1 can (14 oz) diced tomatoes
- 1 medium onion, diced
- 3-4 cloves garlic, minced
Seasonings:
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
Optional Flavor Boosters:
- 1 bell pepper, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Oil for sautéing (Instant Pot method)
Equipment Needed
- Slow cooker OR Instant Pot
- Sharp knife for dicing
- Measuring spoons
Instructions
Slow Cooker Method (Total Time: 2-3 hours)
Step 1: Prepare the Base (5 minutes)
- Add diced onion, garlic, diced tomatoes, and all seasonings to slow cooker
- Add bell pepper if using
- Stir well to combine all ingredients
Step 2: Cook the Sauce
- HIGH: Cook for 1 hour
- LOW: Cook for 2 hours
Step 3: Add the Eggs (15 minutes)
- Make 4 small wells in the cooked sauce
- Crack an egg into each well (or just drop them in!)
- Cover and cook on LOW for 15 minutes
- Cook until eggs reach your desired doneness
Instant Pot Method (Total Time: 25 minutes)
Step 1: Sauté the Vegetables (5 minutes)
- Set Instant Pot to Sauté mode
- Add oil, diced onion, and bell pepper
- Cook 3-5 minutes until softened
- Stir in garlic and spices, cook 1 minute
- Add diced tomatoes
Step 2: Pressure Cook the Sauce (10 minutes)
- Close lid and seal valve
- Cook on High Pressure for 10 minutes
- Quick release when done
Step 3: Add the Eggs (1 minute)
- Make 4 wells in the sauce
- Crack an egg into each well
- Close lid, seal valve
- Cook on High Pressure for 1 minute
- Quick release – and it’s ready!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes – 2.5 hours (depending on method)
- Total Time: 25 minutes – 3 hours
- Serves: 4 people
- Difficulty: Easy
