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Delucious Levantine brunch.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 People


Ingredients for 2 servings:

  • 4 Eggs
  • 4 tbsp Olive oil
  • 1 can of tomato pulp (about 400 g)
  • 1 Onion
  • 1 Red bell pepper
  • 1 Medium hot chili
  • 2 Cloves of garlic
  • 1 tsp Cinnamon
  • 1 pinch Sugar
  • 2 1/2 tsp Salt
  • 1 tsp Paprika powder (sweet)
  • 20 ml Water
  • 1 Small handful of fresh coriander or parsley
  • Optional: (pinch of Za'atar)


  • Chop the onion finely and fry it with olive oil and a pinch of sugar in a pan over medium heat for about 5 minutes until it becomes glassy.
  • Finely chop the bell pepper, chilli (seeded) and garlic and add to the onions in the pan.
  • Mix in salt, cinnamon and paprika powder and fry over medium heat for about 8 minutes. (You can also use some harissa instead of the chillies)
  • Add the tomato pulp and water to the pan and continue to simmer at medium heat for 10 minutes.
  • To poach the eggs in the sauce use a spoon to clear 4 small spaces into the thick sauce, crack the eggs and let one egg slide into each space. If you like, slightly salt the eggs.
  • Put a lid on the pan and wait for 6 minutes. (Depending on how firm you like the egg yolk, you can vary with time)
  • Chop the coriander/parsley and sprinkle on the finished dish. Optional: sprinkle the eggs with a pinch of Za'atar.
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