Originating in the Middle East, this popular brunch dish combines perfectly cooked eggs nested into an aromatically spiced stew of tomatoes and capsicum. For an extra-special spin, this version includes slices of oozing mozzarella.
- olive oil, for frying
- 1 large onion, sliced thinly
- 2 red capsicum, sliced thinly
- 4 cloves garlic, chopped
- pinch of cayenne
- 2 tsp sweet paprika
- ½ tsp cumin seeds
- 2 x 400 g can whole plum tomatoes with juices, coarsely chopped
- salt and fresh ground pepper, to taste
- 150 g buffalo mozzarella, sliced
- 4-6 eggs
- chopped coriander, for serving
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. Preheat oven to 180ºC (350ºF).
2. Heat oil in a frying pan over medium-low heat. Add capsicum and onion and cook until onion starts to soften.
3. Add garlic and spices, stir to combine with oil and let cook for a few minutes.
4. Pour tomatoes into frying pan and mix to combine.
5. Season with salt and pepper and simmer for 10 minutes.
7. Make wells in the mixture, and break eggs into wells.
8. Place slices of mozzarella in between eggs.
9. Bake for 10-15 minutes or until egg whites are set.
10. Top with coriander and serve immediately.