This popular Middle Eastern dish is bursting with exotic flavours and is perfect for brunch on a lazy Sunday morning. Eggs are crammed full of high-quality protein, essential fatty acids, vitamin D, B6, B12, iron and zinc, and are one of the best breakfasts for keeping you full. This dish is also jam-packed with vitamin C from the peppers and tomatoes.
1 tablespoon of olive oil
1 large red onion, sliced
4 garlic cloves, finely chopped
2 red peppers and 2 yellow peppers, deseeded and cut into long thin slices or chunks
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
1 tbsp tomato puree
2 x 400g tins of plum tomatoes
Handful of fresh coriander, roughly chopped
Handful of fresh parsley, roughly chopped
4-6 free range eggs
Pinch of salt and pepper
Yogurt, feta and pitta bread to serve
- Heat the olive oil in a large frying pan (ideally one that has a lid) on a medium to high heat. Add the onions and cook until they have softened slightly. Then add the peppers and garlic, and cook for a further 8 minutes.
- Add the spices (paprika, cumin and cayenne) and cook for a further 2 minutes.
- Stir in the tomato puree and tin tomatoes, and gently simmer for 12-15 minutes until the sauce has reduced slightly.
- Check the consistency of the sauce, if it’s too dry add a little water, then stir in ¾ of the chopped herbs.
- Make 4-6 wells in the sauce (depending on how much space you have) and gently crack an egg into each well (or crack each egg into a cup and carefully drop into the well). Add the lid (or cover with a plate) and cook the eggs until the whites are set and the yolks are still runny.
- Serve sprinkled with the remaining herbs, a dollop of Greek yogurt, crumbled feta and toasted pitta bread to soak up the sauce.