Tunisian Style Poached Eggs in Red Pepper Sauce
Give your weekend a kick with eggs poached in a spicy, warm, red pepper sauce. Click on the recipe card below to download/print.
Ingredients
2 tablespoons olive oil
1 medium red onion, chopped
4-6 roasted red sweet peppers, peeled, seeded and sliced in 1/2” strips
1 1/2 teaspoons kosher salt, divided
1 large tomato, cored and grated using large holes
1 tablespoon Peppered Earth Aleppo Chile Powder, or more to taste
4 large eggs
1 teaspoon white wine vinegar or apple cider vinegar
Flaky sea salt
Instructions
Heat oil in large skillet over medium heat. Add onion cook, stirring often, until softened, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add peppers and 1 tsp. kosher, tomato, 1 Tbsp. Aleppo and 1 cup water; reduce heat to medium low and cook ,stirring often and adding more water if too dry, until peppers are soft, 15-20 minutes Season with kosher salt and more Peppered Earth Aleppo if desired. Keep warm.
Meanwhile, fill a large skillet with water. Add vinegar and 1/2 tsp. kosher salt; bring to a simmer. Crack each egg into a teacup, then slide each one into the water; reduce heat to low. Poach eggs until whiles are set and yolks are gently set, 3-4 minutes.
Divide pepper sauce among 4 warm bowls and top each with an egg. Season with flaky salt.
Click image to download and print recipe card.
Tips & Recipe Variations
Don't Overcook the Eggs: Simmer gently on medium-low heat with a lid on just until the egg whites are fully set and the yolks are still soft and runny.
Serve With: Crusty sourdough bread, warm pita, or challah for dipping directly into the rich tomato pepper sauce.
Custom Additions: Stir in crumbled feta cheese, kalamata olives, or a handful of fresh spinach right before cracking the eggs into the sauce.
Storage & Prep: You can make the red pepper tomato sauce ahead of time and keep it in the fridge for up to 3 days. Simply reheat the sauce in a skillet and crack in fresh eggs when ready to serve!
