• 6 medium or large tomatoes
  • 1 ready made can tomatoes
  • 1 red pepper
  • 1 green pepper
  • 1 large onion thinly chopped
  • 2 garlic cloves
  • 6 eggs
  • 1 bunch of fresh cilantro
  • 1 tsp of sea salt and pepper
  • ½ tsp of paprika powder
  • 2 tsp of cumin

a brunch classic that is nourishing and deliciously health friendly.

tastes best with

plum tomatoes

bold beef tomatoes


1. Start by sauteing the garlic and onions in a big frying pan and add the spices to toast. Meanwhile cut the tomatoes into cubes and add them together with the diced peppers. Sautee everything for 2 minutes before adding the canned tomato.
2. Let everything simmer on low heat until the sauce thickens.
3. Now form some welds into the thickened sauce for the eggs to be placed. Make sure that every single egg has enough space to be poached in the sauce.
4. Now cover the pan with a lid and let the egg-whites cook, but monitor carefully as you would want to keep your egg-yolks runny.
5. Garnish with some fresh cilantro and serve with warm, toasted bread.

discover more flavour!


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stuffed tomatoes