This favourite breakfast/brunch/lunch dish from French Press Coffee Roasters in Qualicum is a warm hug in a bowl — fragrant with spice and hearty with tomatoes and peppers.

Recipe from Island Eats by Dawn Postnikoff and Joanne Sasvari (Figure 1 Publishing).

Serves 2 to 4.

  • 1 Tbsp butter
  • ½ onion, peeled and chopped
  • 2 to 3 cloves garlic, minced
  • 1 red bell pepper, roughly chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp sumac
  • 1½ tsp cinnamon
  • ¼ tsp ground cardamom
  • 2 large, ripe vine tomatoes, roughly chopped
  • 1 (14-ounce) can whole peeled plum tomatoes, roughly chopped
  • ¼ cup vegetable stock
  • 2 tsp sriracha sauce
  • 1 Tbsp brown sugar
  • 4 large eggs
  • ¼ cup fresh chopped cilantro
  • ¼ cup crumbled feta cheese
  • 1 tsp lime zest
  • Salt and pepper to taste

Preheat a deep, 10-inch sauté pan over medium-high and add the butter. 

Sauté the onion, garlic and red bell pepper in butter until aromatic, about 2 to 3 minutes.

Add the ground cumin, smoked paprika, sumac, cinnamon and cardamom, stirring and cooking until vegetables are well coated, about 1 to 2 minutes.

Add the ripe vine tomatoes, canned tomatoes, vegetable stock, sriracha sauce and brown sugar. Bring to a boil, turn the temperature to medium-low, and simmer uncovered for about 15 to 20 minutes, until the peppers are soft and cooked through.

Bring the stew to poaching temperature (158°F) by covering the pan and cooking until the spiced tomato stew reaches a vigorous boil. Crack the eggs into the stew, cover the pan and turn off the heating element for about 4 minutes.

Garnish with cilantro, feta, lime zest, salt and pepper and enjoy with a slice of your favourite toasted buttered bread.

Photo Getty Images

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