This North African stew is traditionally vegetarian and because it includes poached eggs, it’s often eaten as brunch around here. But don’t be afraid to add sausage, beef, or pork. And eat it for dinner if you want, it’s certainly hearty enough.
I like to add a handful of collards, swiss chard, or spinach a few minutes before it’s done.
It can be served as is, with bread, or over a bed of home fries or chickpeas.
2 Tbsp olive oil
1 red bell pepper
4 garlic cloves, chopped
3 tsp ShenandoahSpiceCo Carnitas Rub
pinch of cayenne pepper, to taste
1 28-oz can whole peeled tomatoes, or crushed
Optional toppings may include:
1/2 cup feta
fresh parsley, cilantro, or arugula
sour cream or greek yogurt
Chop onion and pepper and sauté over medium heat until softened. Add garlic and Carnitas Rub and cook for another minute or two, stirring often.
Add tomatoes – if you used whole peeled, break them up with a spoon or spatula.
Simmer until thickened, approximately 15 minutes.
Add greens or cooked meat now if using. Adjust salt to taste.
Use a spoon to make wells in the sauce and crack one egg into each. Cover and cook 5-8 minutes—shorter for runny eggs, longer for well cooked.