This Middle-Eastern method of having poached eggs for breakfast involves baking the eggs in a earthy paprika tomato sauce, spiced lightly with chilli and capsicum.
- 20 ml (1 tbsp) olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 red capsicum (pepper), finely diced
- 2 long chillies, finely diced
- 2 tbsp tomato paste (concentrated purée)
- 1 tsp sweet paprika
- 1 tsp smoky paprika
- 1 tsp ground cumin
- 425 g (1 lb) tin diced or crushed tomatoes
- ½ tsp brown sugar
- 500 g (about ½ a bunch) kale, stalks removed and finely sliced
- 6 eggs
- 1 small handful parsley sprigs
- fresh crusty bread, to serve
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.
Heat the oil in a medium heavy-based frying pan over medium-high heat. Add the onion, garlic, capsicum and chilli. Cook for 3–5 minutes, or until tender and slightly caramelised.
Add the tomato paste, paprika and cumin and cook for 1 minute, or until fragrant. Add the tomato and sugar, and stir to combine. Reduce the heat to medium-low and cook for 15–20 minutes.
Add the kale and stir through the tomato sauce. Crack the eggs one by one into the tomato mixture in the pan.
Reduce the heat to low and cook for 5 minutes, or until the eggs are cooked the way you like. Scatter over the parsley, season with salt and pepper, and serve with fresh crusty bread.