A hearty and flavorful Middle Eastern-inspired dish featuring poached eggs in a spiced tomato sauce with roasted Brussels sprouts and tangy feta cheese. Perfect for breakfast, brunch, or a cozy dinner packed with veggies and protein.
optionalcrusty sourdough bread or pita for serving
Instructions
Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until golden and tender.
Heat remaining olive oil in a large oven-safe skillet over medium heat. Add chopped onion and diced red bell pepper; cook about 5 minutes until softened.
Add minced garlic, ground cumin, smoked paprika, and red pepper flakes. Cook 1 minute until fragrant.
Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
Add roasted Brussels sprouts and stir to combine.
Make small wells in the sauce and crack an egg into each well.
Cover skillet with a lid or foil and cook for 6-8 minutes until egg whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.
Sprinkle crumbled feta and chopped parsley or cilantro over the top.
Drizzle with chili oil or harissa if desired. Serve immediately with crusty bread or pita.