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Shared by Chef Michael Solomonov


Yield: Serves 8


  • ½ cup good olive oil
  • 2 onions, chopped (about 3 cups)
  • 4 red or green bell peppers, chopped
  • 6 garlic cloves, sliced
  • 2 tablespoons grated dried lime, optional
  • 6 tablespoons sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon kosher salt
  • 8 cups tomato puree
  • 1 tablespoon plus 1 teaspoon sugar
  • 16 large eggs
  • Serrano chiles, thinly sliced
  • Fresh cilantro, chopped
EasyMain CoursesVegetarianPareveGluten FreeNorth AfricaMiddle East


  • Step 1

    Heat ¼ cup of the oil over medium heat in a cast iron skilled large enough to accommodate 16 poached eggs. If you do not have a skillet large enough, use two pans, dividing the ingredients evenly between them.

  • Step 2

    Add the onions, bell peppers, garlic, dried lime (if using), paprika, cumin, coriander, and salt and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.

  • Step 3

    Add the tomato puree and sugar and simmer until reduced by about one-third, 10-12 minutes.

  • Step 4

    Whisk in the remaining ¼ cup oil

  • Step 5

    Crack the eggs into the skillet, spacing them evenly in the sauce. Lower the heat, cover, and cook until the egg whites are set but the yolks remain runny, about 5 minutes. Top with serrano chiles and cilantro and serve immediately right from the pan.