Spicy Breakfast Eggs

Spicy Breakfast Eggs


53 people made this

These are a great hot breakfast ideal for a weekend brunch. Eggs are poached in a spicy tomato and cumin mixture seasoned with cumin, paprika and chilli.


Serves: 4 

  • 3 tablespoons olive oil
  • 1 1/3 cups diced onion
  • 1 cup thinly sliced capsicums, any colour
  • 2 cloves garlic, finely diced, or to taste
  • 2 1/2 cups diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 hot chilli, seeded and finely diced, or to taste
  • 4 eggs

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat the olive oil in a frypan over medium heat. Stir in the onion, capsicums and garlic; cook and stir until the vegetables have softened and the onion has turned translucent; about 5 minutes.
  2. Combine the tomatoes, cumin, paprika, salt and chilli into a bowl and mix briefly. Pour the tomato mixture into the frypan and stir to combine.
  3. Simmer uncovered until the tomato juices have cooked off; about 10 minutes.
  4. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the frypan and let the eggs cook until they're firm but not dry; about 5 minutes.

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