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Spice up your eggs with this Middle Eastern recipe.

  • Feeds 2 Feeds 2
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1627kj 392kcal
  • Fat
    High 35%
  • Saturates
    High 36%
  • Sugar
    Low 35%
  • Salt
    Low 35%

% of adult’s reference intake | Carbohydrates per serving : 22g


  • 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


  1. Peel and slice the onion, then deseed and slice the pepper as thinly as possible.
  2. Peel, chop and mince the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. Chop the coriander and add it to the sauce, then create 4 little pockets or wells in the pan.
  7. Crack the eggs into the tomato sauce pockets and cover the pan with a lid or foil.
  8. Cook very gently over a low heat for 6-8 minutes, until the eggs are soft but cooked and not wobbly.
  9. Scatter over some crumbled feta and serve.

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