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Updated: Feb 23, 2021

This dish is believed to be originated from Tunisia and is popular dish in the Middle East and Northern Africa. It is a tomato stew base with eggs and can be eaten with bread, rice or on it's own. This is a great one-pan meal and is ready in 30 minutes or less!


1 TBSP avocado oil

5 garlic cloves, minced

1/2 large onion, diced

1 bell pepper, diced

28 oz canned tomatoes (or 4 fresh tomatoes diced)

2 TBSP smoked paprika

1 TBSP paprika

1 TBSP chili powder

1 TBSP pepper

1/2 TBSP salt

1TSP cumin

1 TSP cayenne

1 TSP garlic powder

1/4 TSP nutmeg

6 eggs


1/2 bunch fresh cilantro, diced

Feta cheese

Avocado slices


Step 1: In a cast iron skillet or oven safe pan, add avocado oil over medium-high heat. Then add the onions and cook until translucent.

Step 2: Next, add the garlic, bell pepper and sauté in pan for 2 minutes.

Step 3: Add the tomatoes and make mix all the ingredients together, then add all the spices: smoked paprika, paprika, cayenne, garlic powder, salt, pepper and nutmeg and mix until the spices are incorporated into the vegetables. Let the tomato base simmer and thicken for 7-10 minutes

Step 4: Preheat the oven to 400 degrees.

Step 5: Using the back of a large spoon, make 5 mini wells around the pan and 1 well in the middle. This will be a little nest for the eggs. Gently crack 1 egg in each well.

Step 6: Place the cast iron skillet in the oven and let the eggs bake for 10 minutes. Cook for 5 more minutes if you don't like runny yolks.

Step 7: Serve with bread, rice or eat on it's own!

¡Buen Provecho!

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