One pan, no fuss – perfect for busy weeknights

Bold Tunisian-inspired flavors using pantry spices

Eggs cooked right in the sauce for a comforting finish

Ready in under 30 minutes

Flexible & customizable with veggies, heat, or cheese

Instructions

Step 1: Sauté the vegetables
Heat olive oil in a wide skillet over medium heat.
Add the diced onion and bell pepper and cook for 3–4 minutes, stirring occasionally, until softened and lightly glossy.
Add the minced garlic and cook for 30 seconds until fragrant.

Step 2: Add tomatoes and spices
Stir in the crushed tomatoes, cumin, paprika, and salt.
Let the mixture simmer for 2 minutes, allowing the spices to bloom and the sauce to thicken slightly.

Step 3: Cook the orzo
Add the dry orzo and 1 cup water directly to the pan.
Stir well to prevent sticking.
Simmer uncovered for 10 minutes, stirring every 1–2 minutes, until the orzo is tender and most of the liquid is absorbed.
If the mixture becomes too thick, add a splash of water as needed.

Step 4: Add the eggs
Use a spoon to make two small wells in the orzo mixture.
Crack an egg into each well.
Cover the pan and cook for 3–4 minutes, until the egg whites are set but the yolks are still slightly soft.

Step 5: Serve
Remove from heat and spoon into bowls.
Serve warm, making sure each portion gets egg, sauce, and orzo.

Tips for Best Results
Stir the orzo frequently to prevent sticking to the pan.

If you prefer firmer yolks, cook the eggs an extra minute.

Taste before serving and adjust salt or spice as needed.

Variations & Add-Ins
Add heat: Red pepper flakes or harissa

Add greens: Stir in spinach or kale during the last 2 minutes

Add cheese: Crumbled feta or goat cheese on top

Swap grains: Use rice, couscous, or quinoa (adjust liquid and cook time)

Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 2 days.

Reheat: Warm gently on the stovetop with a splash of water. Add eggs fresh if possible.