Serves: 3-6 | Prep: 25 mins | Origin: North Africa/ Middle East | Vegetarian

Ingredients 

• 3 tbsp olive oil
• 1 large white skin onion, sliced
• 2 green peppers, sliced
• 4 garlic cloves, minced
• 1 tsp Tropical Sun Ground Coriander
• 1 tsp Tropical Sun Paprika
• ½ tsp Tropical Sun Ground Cumin
• ½ tsp Tropical Sun Red Chilli Flakes
• ½ tsp salt
• ¼ tsp Tropical Sun Whole Black Pepper
• 1½ tbsp tomato puree
• 6 fresh, vine-ripened tomatoes, chopped
• 1 tsp Tropical Sun Coconut Sugar
• 400g Tropical Sun Italian Chopped Tomatoes
• 4-6 large eggs
• ¼ cup fresh parsley leaves, chopped
• ¼ cup fresh mint leaves, chopped
• Salt and black pepper to taste

Method

1. Heat the olive oil in a large cast iron skillet. Add in the onion, green peppers, garlic, coriander, paprika, cumin, chilli flakes, salt and pepper
2. Cook on a low-medium heat, stirring frequently, until the vegetables have softened but not caramelised, for approximately 10 mins
3. Add in the tomato puree and stir continuously for 5 mins
4. Add in the fresh tomatoes and sugar and cook for 5 mins
5. Add in the chopped tomatoes and cook until the liquid in the tomato mixture has reduced by half, approximately 10-12 mins
6. Using a wooden spoon, make 4-6 evenly spaced indentations or ‘wells’ in the tomato mixture. Carefully crack an egg into each indentation
7. Reduce the heat to low, cover the skillet with a lid or foil, and cook until the egg whites are set, approximately 3 mins
8. Place the skillet under a grill for 3 mins or until the egg yolks are cooked to your liking
9. Garnish with the fresh parsley, mint, salt and black pepper

Serve With

• Flat bread
• Garlic yoghurt