This one-pot Middle Eastern favourite makes an easy, quick meal. 






Skill level

Average: 3.6 (16 votes)


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 red capsicum, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1 large garlic clove, finely chopped
  • 1 tsp cumin seeds
  • ½ tsp ground coriander
  • Sea salt and black pepper, to taste
  • 410 g can chopped tomatoes
  • 4 eggs
  • 2 tbsp roughly chopped parsley
  • Warm pita bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the olive oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring regularly, for 3 - 4 minutes or until soft. Add the chilli, garlic, cumin and ground coriander, then season and stir for 1 minute or until fragrant.
  1. Stir in the tomatoes and bring to the boil. Reduce the heat to low and simmer for 5 - 10 minutes or until thickened slightly.
  1. Using a large spoon, make 4 indentations in the tomato mixture. Gently break an egg into each indentation, cover and cook for 5 - 6 minutes or until the egg whites are set and the yolks are still soft.
  1. Sprinkle with parsley and serve with warm pita bread.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.