A hearty Middle Eastern dish that is slightly spicy and bursting with bold flavours and spices such as smoked paprika, chilli powder and cumin. This is a very filling and comforting meal that goes well as a shared brunch or a healthy lunch with a side of salad.
A hearty Middle Eastern dish that is slightly spicy and bursting with bold flavours and spices such as smoked paprika, chilli powder and cumin. This is a very filling and comforting meal that goes well as a shared brunch or a healthy lunch with a side of salad.
Yields4 Servings Cook Time15 mins
olive oil 1 onion 1 red bell pepper 3 garlic cloves, minced 1 tsp smoked paprika 1 tsp ground cumin ½ tsp chilli powder 3 tbsp water 1 can finely chopped tomatoes ¾ tsp salt ⅓ tsp pepper 4 eggs ⅓ cup feta freshly chopped cilantro bread for serving
11. Heat the olive oil in a large pan over medium heat. Chop the onion and red pepper and add to the pan, sauté for 5 minutes. Add in the minced garlic cloves, spices and 3 tbsp water, cook a further minute on low heat.
2. Add the can of tomatoes to the pan and season with the salt and pepper, mix well. Using a spoon make 4 wells in the sauce then crack the eggs gently pouring one into each well. Cover the pan and cook on low heat for about 10 minutes more or until the egg whites are cooked.
3. Crumble the feta on top , garnish with the freshly chopped cilantro and serve with some crusty bread.
1. Heat the olive oil in a large pan over medium heat. Chop the onion and red pepper and add to the pan, sauté for 5 minutes. Add in the minced garlic cloves, spices and 3 tbsp water, cook a further minute on low heat.
2. Add the can of tomatoes to the pan and season with the salt and pepper, mix well. Using a spoon make 4 wells in the sauce then crack the eggs gently pouring one into each well. Cover the pan and cook on low heat for about 10 minutes more or until the egg whites are cooked.
3. Crumble the feta on top , garnish with the freshly chopped cilantro and serve with some crusty bread.
Ingredients
Directions
1. Heat the olive oil in a large pan over medium heat. Chop the onion and red pepper and add to the pan, sauté for 5 minutes. Add in the minced garlic cloves, spices and 3 tbsp water, cook a further minute on low heat.
2. Add the can of tomatoes to the pan and season with the salt and pepper, mix well. Using a spoon make 4 wells in the sauce then crack the eggs gently pouring one into each well. Cover the pan and cook on low heat for about 10 minutes more or until the egg whites are cooked.
3. Crumble the feta on top , garnish with the freshly chopped cilantro and serve with some crusty bread.