Page title and description
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red chilli, deseeded and finely chopped
- 4 garlic cloves, crushed
- 200g tin chopped tomatoes
- 1 tsp salt
- ¾ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp ground coriander
- 4 eggs
- fresh parsley, chopped, to garnish
Prep time: 5 min
Cooking time: 30 min
Step 1Heat the oil in a large, heavy-based frying pan, add the onions and cook gently for 5 minutes, until softened but not coloured.
Step 2Add the peppers and chilli, then cover and cook for 8 minutes or until the peppers are just tender.
Step 3Stir in the garlic, chopped tomatoes, salt and spices, then cover again and cook for 8-10 minutes, until the sauce has thickened.
Step 4Using the back of a tablespoon, make 4 indentations in amongst the vegetables and carefully break an egg into each one.
Step 5Cover and cook over a low heat for about 5 minutes, basting occasionally with the juices, until the eggs have set. (If you prefer the eggs scrambled, you can mix them with a fork before covering the pan.)
Step 6Sprinkle with chopped parsley and serve. It's good with salad and warm pitta bread.