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Try this Middle Eastern dish of eggs poached in tomato sauce for dinner or a hearty brunch.

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20 min
Prep Time
45 min
Total Time


1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

1 medium (1 cup) onion, chopped

1 tablespoon finely chopped fresh garlic

1 tablespoon tomato paste

1/2 to 1 teaspoon crushed red pepper flakes

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 (28-ounce) can crushed tomatoes

Salt, if desired

8 large Land O Lakes® Eggs


2 tablespoons chopped flat leaf parsley, if desired

Feta cheese, if desired

Warm pita bread, if desired

How to make

  1. STEP 1

    Melt butter in 12-inch skillet over medium heat until sizzling. Add onion and garlic; cook, stirring occasionally, 4-5 minutes or until softened and starting to brown. Add tomato paste, crushed red pepper, cumin and paprika; cook, stirring constantly, 1 minute. Add tomatoes and salt, if desired, scraping up any bits from bottom of pan; cook over low heat 10 minutes or until slightly thickened.

  2. STEP 2

    Crack eggs evenly over surface of sauce. Cover; cook 8-10 minutes or until whites are completely set and yolks begin to thicken but are not hard.

  3. STEP 3

    Sprinkle with parsley and feta, if desired. Serve with pita bread, if desired.

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

Nutrition (1 serving)

330 Calories
21 Fat (g)
400 Cholesterol (mg)
510 Sodium (mg)
21 Carbohydrates (g)
5 Dietary Fiber
17 Protein (g)
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