Jammy Tomato Breakfast Eggs

Published Oct. 19, 2023

Overview

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

Spice Blend

  • 1 tablespoon dried basil

  • 1 tablespoon dried chives

  • 1½ teaspoons dried mint

  • 1½ teaspoons dried oregano or marjoram

Base Ingredients

  • 1 tablespoon grapeseed or olive oil

  • 1 small red onion, peeled and finely chopped

  • 2 garlic cloves, peeled and thinly sliced

  • 1 (12-ounce) jar roasted red peppers, drained and chopped

  • 1 fresh bay leaf

  • 1 Scotch bonnet chile (seeds removed for milder heat) or 1 teaspoon red-pepper flakes

  • 1 teaspoon fine salt (plus extra to taste)

  • 1 (14.5-ounce) can whole peeled tomatoes with their liquid

  • 4 large eggs, whole

Preparation

Step 1: Prepare the Spice Blend

In a small, airtight container, combine all dried herbs (basil, chives, mint, oregano/marjoram). Toss gently with a spoon to evenly distribute flavors. Store at room temperature for up to 1 month.

Step 2: Sauté Aromatics & Roasted Peppers

Heat a medium (10-inch) nonstick skillet over medium-low heat. Add the oil, then the chopped onion and sliced garlic. Sauté, stirring frequently, until onions turn translucent and garlic is fragrant (2–4 minutes). Add the roasted red peppers, bay leaf, and chile flakes (or whole chile). Season with 1 teaspoon salt, stir, and cook until the peppers’ moisture evaporates (about 2 minutes).

Step 3: Add Tomatoes & Capture Flavor

Add the whole peeled tomatoes (and their liquid) to the skillet. Using a spatula, gently break the tomatoes into chunks. Rinse the empty tomato can with 1 cup of water and pour this rinse into the skillet to capture all remaining pulp. Stir to combine.

Step 4: Reduce the Sauce

Increase heat to high and bring the mixture to a rapid simmer. Reduce heat to medium and simmer, stirring occasionally, until the sauce thickens to ¾ its original volume (5 minutes). The texture should be thick enough to coat the back of a spoon.

Step 5: Poach Eggs & Finish

Remove the bay leaf and discard the chile (if using). Reduce heat to medium-low. Crack eggs one at a time, spacing them evenly across the sauce surface to ensure even cooking. Cover the skillet with a tight-fitting lid (or foil) and cook until egg whites are set but yolks remain runny (5–8 minutes).

Garnish with 2 teaspoons of the prepared spice blend. Remove from heat and serve immediately alongside agége bread, yam, or plantain swallow.

Pro Tips & Variations

  • Liquid Hack: For richer flavor, replace the 1 cup water rinse with strained liquid from the roasted red pepper jar.

  • Freeze the Base: Prepare the tomato-pepper sauce without eggs and freeze in airtight containers. Reheat and add fresh eggs when ready to serve.

  • Pepper Swap: Use jarred piquillo peppers for a milder, sweeter twist, or roast fresh red bell peppers for deeper smokiness.

  • Egg Ratio: For less sauce, use 6–8 eggs instead of 4 (adjust salt to taste). Add ½ cup halved cherry tomatoes during Step 3 for freshness.

  • Heat Control: Reduce chile flakes to ½ teaspoon for mild heat, or add ¼ teaspoon cayenne for extra spice.

Cultural Context

This dish is a flavorful variation of North African shakshuka, differing primarily in its herb-forward spice blend (marjoram, chives, mint, basil) versus shakshuka’s cumin and paprika. Its adaptability makes it a versatile breakfast, brunch, or dinner option, ideal for experimenting with regional flavors.

Community Notes

  • “Not sure which came first, North African or Nigerian, but the spice mix is a fun alternative to shakshuka!”

  • “Freezing the sauce saves time for repeat meals—just reheat and add fresh eggs.”

  • “Generously add chili flakes for a spicy kick; it’s delicious either way!”

Enjoy this vibrant, protein-packed dish—perfect for breakfast or a weekend feast!