Recipe originally at

The ultimate pantry staple recipe: eggs, canned tomatoes, and spices you already have on hand. This classic dish of eggs poached in a savoury tomato sauce is generally served right out of the pan in which they are cooked. It is traditionally served for breakfast or brunch, but makes a wonderful, healthful dinner as well.


  • 1/3 cup of extra virgin olive oil
  • 2 large of red bell pepper chopped
  • 4 garlic cloves sliced
  • 1 jalapeno pepper seeded, chopped
  • 1 tablespoon of paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/8 teaspoon of cayenne pepper
  • 1 can (28 ounces) of crushed tomatoes
  • 2 teaspoons of sugar
  • ¾ teaspoon of salt
  • 1 cup (4 ounces) of crumbled feta cheese
  • 6 large of eggs
  • 3 tablespoons of cilantro chopped


  1. Preheat the oven to 375°F.
  2. Heat the oil in a Circulon skillet over medium heat. Add the bell pepper, onion, garlic and jalapeño pepper; cook, stirring occasionally, until slightly softened, about 5 minute. Stir in the paprika, cumin, coriander and cayenne pepper and cook until the vegetables are very soft, about 16-18 minutes.
  3. Add the tomatoes, sugar and ½ teaspoon of the salt. Bring to a simmer; reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 18-20 minutes. Stir in the feta cheese.
  4. Gently crack the eggs into the skillet over the tomato mixture, spacing them evenly. Season with the remaining ¼ teaspoon salt. Transfer the skillet to the oven and bake until the white are set and the yolks are still runny, about 8-10 minutes. Remove from the oven and garnish with chopped cilantro. Serve directly from the skillet.

For best results, we recommend using a Circulon skillet. Click here to browse the full range!

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