- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 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
Instructions
- 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.
- Stir in the tomatoes and bring to the boil. Reduce the heat to low and simmer for 5 - 10 minutes or until thickened slightly.
- 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.
- Sprinkle with parsley and serve with warm pita bread.
Photography by Danielle Abou Karam.
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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.
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