Make the sauce ahead the day before then just bring back to a simmer and drop the eggs in to cook. This will make for an easy brunch.

Equipment Needed

Knife and chopping board, medium-sized saucepan with lid, large spoon, can opener


Heat saucepan over medium heat and add olive oil. Once hot, add diced onion and sauté for 3 minutes, then add washed and sliced brown mushrooms, sauté for 10 minutes, or until mushrooms are golden brown, and onions are translucent.

Now add the diced jalapeño pepper, and sauté for 2 more minutes.

Next add the minced garlic and sauté another 2 minutes. Add the spices (turmeric, cumin, sugar, paprika) and cook with the vegetables for 3 minutes, then add the crushed tomatoes and 1 cup of water. Mix thoroughly and simmer for 20-30 minutes or until fairly thick.  

Using a large spoon, make a depression in the tomato sauce and pour a cracked egg in the hole. Do this with all 5 eggs and season the tops of the eggs with sea salt and pepper to taste. Cover with a lid and simmer over medium-low heat for 3-5 minutes or until eggs reach desired doneness. When done, top eggs with crumbled goat cheese and the remaining chopped parsley. Serve with toasted sourdough and enjoy immediately.  

To toast the sourdough. Melt butter in a sauté pan over medium-high heat and add bread, toast until golden and then flip and repeat. Continue until all bread is toasted.