Cook 50 mins
I have become slightly obsessed with this of late – I don’t think there is anything not to love about tomatoes, eggs and a little bit of spice, all mopped up with bread.
I have become slightly obsessed with this of late – I don’t think there is anything not to love about tomatoes, eggs and a little bit of spice, all mopped up with bread. There is a restaurant not far from where I live that does the best version served with fresh, hot, fluffy pitas, and this is my attempt to recreate it at home. If you want to make your own pittas or flatbreads, they’re so easy – turn to page 79 or 107 for my recipes.
- 75ml olive oil
- 2 onions, finely sliced
- 2 red peppers, finely sliced
- 3 garlic cloves, crushed
- 2 tsp cumin seeds
- 1 tbsp smoked sweet paprika
- Good pinch of cayenne pepper
- 2 x 400g tins chopped tomatoes
- 2 tsp caster sugar
- 2 tsp red wine vinegar
- Few thyme sprigs
- 1 bay leaf
- 4 eggs
- Large handful of coriander, chopped
- Salt and pepper
- Greek yoghurt, to serve
- Pittas, flatbreads or baguette, to serve
- Heat the oil in a wide, shallow pan with a lid and gently fry the onions over a low heat for 10 minutes, then add the peppers and fry for a further 5–6 minutes until both are lovely and soft.
- Add the garlic and spices and cook for 2–3 minutes, then pour in the tomatoes. Add the sugar and vinegar, thyme, bay leaf and plenty of seasoning and simmer gently for around 30 minutes until the sauce is thickened.
- Make 4 wells in the sauce and break an egg into each one. Cover with a lid then cook for 6–8 minutes over the lowest heat possible until the eggs are just set but the yolks still runny. Sprinkle with coriander and serve with Greek yoghurt and plenty of pittas, flatbreads or crusty baguette.