Hit the snooze button and enjoy a stress-free brunch at home—or on the road! I can’t think of anything better than waking up to just set egg yolks in a spicy Middle Eastern tomato sauce. It’s so easy to make that I decided to bring it on a recent camping trip in Upstate New York. While everyone was still in their tents, I heated up the sauce on an open fire. The dish was ready before we even made coffee! It’s a cinch in the kitchen, too. Make up the sauce the night before (or the morning of, if you’re feeling ambitious), warm it back up again, and crack eggs right on top of the simmering sauce just before you’re ready to serve. The eggs gently poach in the tomatoes, infusing them with earthy paprika and cumin. —Ashley Mason
½ cup olive oil
6 jalapenos, seeded and finely chopped
2 yellow onion, chopped
10 cloves garlic, chopped
2 teaspoon ground cumin
2 tablespoon paprika
2 28-ounce can whole peeled tomatoes
½ cup feta cheese, crumbled
Chopped flat-leaf parsley
1. The night before: Over medium-high heat, warm up oil in a large skillet. Add jalapenos and onions and cook until they are soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook until garlic is soft but not burned, about 2 more minutes.
2. Add both cans of tomatoes to the pan. Add the onion mixture and mix together with a spoon. Cook for about 15 minutes.
3. Let the sauce cool and put the pan in the refrigerator overnight, or transfer the sauce into a large freezer bag.
4. When you’re ready to eat: Over medium heat, bring the sauce to simmer in a large skillet. Crack the eggs into the sauce and cover the pan with a lid. Cook for three to four minutes or until the eggs have set. Serve in bowls with polenta or warm pita and garnish with crumbled feta and parsley.
Photos by Rafael Antonio at Practice Design Company.