Spice up your eggs with this Middle Eastern recipe.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 22g
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- 1 onion
- 1 red pepper
- 1 clove of garlic
- 1 tbsp of olive oil
- Pinch of chilli flakes
- 1 tsp tomato purée
- 1 tsp ground cumin
- 1 tsp paprika
- 250ml veg stock (stock cube in water)
- 2 large tomatoes
- 1 tsp caster sugar
- 2 tbsp fresh coriander
- 4 eggs
- 30g feta cheese
- Peel and slice the onion, then deseed and slice the pepper as thinly as possible.
- Peel, chop and mince the garlic.
- Heat the olive oil in a frying pan over a medium heat. Add the onion and peppers and fry for 5 minutes, keeping them moving occasionally, until softened. Then add the garlic and chilli flakes.
- Add the tomato purée with the spices and stir through, then add the stock and let it bubble for 5 minutes to reduce the consistency.
- Chop the tomatoes into roughly 1cm sized pieces and add them into the frying pan with the sugar. Bring everything to a boil, then turn down the heat and simmer for 20 minutes, adding splashes of extra water if all the liquid evaporates away or cooking for a few minutes longer if it's too wet. It should be a thick saucy consistency as you need to be able to shape wells in it to hold the eggs.
- Chop the coriander and add it to the sauce, then create 4 little pockets or wells in the pan.
- Crack the eggs into the tomato sauce pockets and cover the pan with a lid or foil.
- Cook very gently over a low heat for 6-8 minutes, until the eggs are soft but cooked and not wobbly.
- Scatter over some crumbled feta and serve.