Spicy Breakfast Eggs

    40 minutes

    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.

    66 people made this

    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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    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)