When ten people come to brunch, cook the sauce in a pot and bake everything in one big pan. Some of the yolks break and spread into the sauce, and on top there's paprika, cilantro and a bowl of tahini on the side.
Heat the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4
Add the peppers and fry about 10 minutes, stirring, until they soften.
⚙ Adding to the hot fat and fryingStove
To assemble
5
Add the tomato paste, paprika, chili and cumin and stir for a minute, until fragrant.
6
Add the tomatoes and sugar and season with salt. Turn down the heat and simmer for 15 minutes, until the sauce thickens.
⚙ SimmeringStove
💡The sauce is ready for the eggs when a spoon dragged across the bottom of the pan leaves a trail. A sauce that's too thin cooks the eggs in water, not in sauce.
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Transfer the sauce into the pan or casseroles, make wells and crack an egg into each one. Bake in an oven preheated to 200–220°C (390–430°F) for 8–12 minutes, until the whites are set and the yolks still wobble.
OvenBaking pan
💡Glass and ceramic keep cooking after they come out of the oven, so take it out just before the eggs look done.
8
Sprinkle the cilantro on top and serve immediately.
9
Serve with the tahini and bread.
542calories
23 gprotein
14 gcarbs
42 gfat
● protein 18%● carbs 11%● fat 72%
Per serving (387 g), of 6 servings
For the Fried onion · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Tahini sauce: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Tahini sauce →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
