A deeply aromatic North African dish featuring eggs gently poached in a rich, spiced tomato and pepper stew. Historically rooted in agrarian traditions, it balances the fiery energy of warming spices with the grounding comfort of a savory, simmering sauce.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Sauté onions and peppers in olive oil until soft.
Add garlic, cumin, paprika, and harissa. Toast the spices in the oil.
Pour in crushed tomatoes. for 15 minutes to thicken the .
Create wells in the sauce. Crack an egg into each well.
Cover and the eggs for 5-8 minutes .
Garnish with cilantro and parsley. Serve with crusty bread.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
