We see this form of poached eggs pretty often. I wasn’t sure what it is called and where it originated from, until I went to a restaurant in Harvard Square. That’s when I learned that it is North African. And you can make like an infinite version of it.
Basically, it is a red color stew with eggs, and so simple to make. I just make a spiced stew, and since since it can be middle eastern, I decided to use cumin and tumeric, for both taste and color. The dish also reminds me of a Spanish baked eggs for breakfast, but that version normally has chorizo.
What I did was to do what I like! I use cannellini beans, some minced lamb, capsicum and tomatoes and stewed a nice wok of spiced eggs. Super nice.
It is North African by name, Spanish, Mexican and Middle eastern inspired and cooked in a Chinese wok. I love it!!!
Make this often, it is like the perfect food, has everything: looks good, tastes wonderful, smells heavenly and healthy too.
- 1 Tbsp OIl Any vegetable
- 5 medium tomatoes Diced 1/2 inch
- 1 large capsicum (sliced) fresh or smoked canned ones
- 1 can cannellini beans (optional)
- 250 g minced lamb, seasoned with salt and pepper can be replaced by any meat or optional
- 4 small eggs
- 1 tbsp minced garlic
- 2 units birdseye chillies (finely chopped) as desired
- 1 big onion Finely sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika as desired
- Heat up the wok and add vegetable oil to smoking hot
- Preheat oven grill at 240C.
- Add the tomatoes and capsicum. The skin will turn brown immediately.
- Add the aromatics and fry until the onions are yellow
- Add the spices and mix through. Simmer until the tomatoes are soft. Add a bit of stock if the stew is dry.
- Add the meat by semi-burying them into the red sauce. I made them into meat balls.
- Crack the eggs on top of the stew in 4 places.
- Put the whole wok into the oven and cook for 5 to 7 minutes, depending on how done you like your eggs. Watch carefully.
- Serve with rice, any kind of bread and/or salad.