- Total Time
This flavourful tomato stew is a Middle Eastern dish often served for breakfast. The eggs poach right in the stew cutting prep and clean up times.
garlic clove(s)3 clove(s), medium, chopped
uncooked onion(s)½ medium, (15 ml) diced
olive oil1 Tbsp
ground cumin1 ½ tsp, (7 ml)
fresh mushroom(s)1 cup(s), (250 ml) chopped
fresh spinach3 cup(s), (750 ml)
canned diced tomatoes28 oz, (795 g)
canned tomato paste2 Tbsp, (30 ml)
hot pepper sauce1 tsp, (5 ml)
table salt½ tsp, (2 ml)
fresh parsley1 Tbsp, (15 ml) chopped
- In a large skillet, over medium heat, sauté garlic and onion in oil until soft. Add cumin and mushrooms; cook, stirring often, until mushrooms brown, 3-5 minutes. Add spinach; cook just until wilted.
- Stir in tomatoes, tomato paste and hot sauce; bring mixture to a simmer and season with salt. Crack an egg into a bowl and gently slide into skillet. Do this 5 more times, leaving space between each egg so they remain separate.
- Cover skillet and reduce heat to low; simmer until eggs are just set, 12-15 minutes. Remove from heat; garnish with parsley.
- Serving size: 1 egg and 2/3 c sauce