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An extreme close-up of a sunny-side-up egg simmering in a spicy African tomato sauce. The vibrant red of the sauce contrasts beautifully with the bright yellow yolk.

Pili Pili Eggs: The Ultimate Spicy African Breakfast Recipe

Discover how to make authentic Pili Pili Eggs, a vibrant and spicy East African breakfast. This easy recipe features perfectly poached eggs in a rich, flavorful tomato and chili sauce, ready in under 30 minutes for a perfect brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Breakfast, Brunch
Cuisine: African
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 Scotch Bonnet Pepper finely chopped, seeds removed for less heat
  • 4 Large Ripe Tomatoes diced
  • 1 tsp Turmeric Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 4 Large Eggs
  • 1 tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro chopped, for garnish
  • Salt and Pepper to taste

Equipment

  • 1 Large Skillet A 10 or 12-inch non-stick skillet works best.
  • 1 Knife and Cutting Board

Instructions
 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and chopped Scotch bonnet pepper and cook for another minute until fragrant.
  2. Stir in the turmeric, cumin, and smoked paprika. Cook for about 30 seconds to toast the spices.
  3. Add the diced tomatoes, salt, and pepper. Stir, reduce heat to low, cover, and simmer for 10-15 minutes until the tomatoes break down and the sauce thickens.
  4. Use a spoon to create 4 wells in the sauce. Gently crack one egg into each well.
  5. Cover the skillet and cook for 5-7 minutes, until the egg whites are set and the yolks are still runny, or cooked to your preference.
  6. Remove from heat. Garnish with fresh lime juice and chopped cilantro. Serve immediately.

Notes

For a milder version, use half a Scotch bonnet pepper or substitute with a jalapeño.
Serve with crusty bread, chapati, or naan to soak up the delicious sauce.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
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