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Spicy Breakfast Eggs
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.
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- 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.
- 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.
- Simmer uncovered until the tomato juices have cooked off; about 10 minutes.
- 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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Reviews and Ratings
Global Ratings:
(227)
Reviews in English (157)
Great recipe for a terrific dish. I put my own spin on this by adding thick spicy sausages that have been poached for a few minutes before being chopped into bite size pieces. Served with buttered, crusty bread, its a perfect meal at any time of the day. - 02 Nov 2016
This came out wonderful. I love savory breakfasts and this really hits the spot! I multiplied by about 10 and used 36 eggs. Our staff really enjoyed it. Thank you! - 27 Sep 2010 (Review from Allrecipes USA and Canada)
Delicious. I made it exactly as written. Wish I had thought to buy pitas, but serving it with toast was still really good! - 23 Mar 2011 (Review from Allrecipes USA and Canada)