This is a dish of baked eggs which is broadly Middle-Eastern and comes from several cuisines: Turkish, Tunisian, Israeli. Like so many egg dishes, it’s super versatile and can be eaten for breakfast, lunch and dinner.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
2 tablespoons (40 ml) extra virgin olive oil
2 red capsicum, chopped into 1-2cm pieces
1 brown onion, roughly chopped
4 cloves garlic, finely chopped
1-2 long red chillies, chopped, to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
400 g canned chopped tomatoes, undrained
Sea salt and freshly ground black pepper
½ cup labneh or feta cheese (optional), crumbled
2 tablespoons chopped corainder
Pita bread, toasted, to serve
- Heat olive oil in a large fry pan over medium heat. Add capsicum and onion and cook, stirring occasionally until soft but not brown, approximately 6 minutes. Add garlic, cumin and paprika and cook, stirring frequently until garlic is soft approximately 2 more minutes.
- Add tomatoes and bring to a simmer for 5 minutes. Taste and season with salt and pepper. If necessary, add a splash of water.
- Make four indents in the simmering sauce with the back of a spoon and break an egg into each. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny or cooked as desired. Baste whites with tomato mixture if necessary, being careful not to disturb the yolk. Add cheese for the last 2 minutes.
- Sprinkle over parsley and serve with toasted pita bread, if desired.
Variations: For meat lovers, add bacon, chorizo or spicy sausage with the peppers.